Food And Beverage Cost Control Quiz For Foodies!
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The formula to calculate beverage cost is:
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Beverage sales divided by purchases.
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Cost of beverage sales divided by beverage sales.
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Beverage sales divided by cost of beverage sales.
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In order to maintain the cost of food and beverages, restaurants or hotels maintains the budget in a methodical way by controlling the costs of food items which is vital for operational success and profitability. This Beverage Cost quiz has been developed to test your knowledge of basic beverage cost concepts and food consumption. So, let's try out the See morequiz. All the best!
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- 2.
All restaurants and Bars have similar beverage costs.
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True
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False
Correct Answer
A. FalseExplanation
The statement "All restaurants and bars have similar beverage costs" is false. This is because beverage costs can vary greatly depending on factors such as the type of establishment, location, quality of ingredients, and the target market. Different restaurants and bars may have different pricing strategies, supplier agreements, and overhead costs, all of which can affect the beverage costs. Therefore, it is not accurate to say that all restaurants and bars have similar beverage costs.Rate this question:
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- 3.
Increasing pars or inventory will:
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Raise beverage cost.
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Lower beverage cost.
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Have no affect on beverage cost.
Correct Answer
A. Have no affect on beverage cost.Explanation
Increasing pars or inventory will have no effect on beverage cost because the cost of beverages is determined by the purchase price of the ingredients and the cost of preparation, not the quantity of inventory. Increasing pars or inventory may affect other aspects of the business, such as storage space or cash flow, but it will not directly impact the cost of the beverages themselves.Rate this question:
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- 4.
Increasing prices will:
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Raise beverage cost.
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Lower beverage cost.
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Have no affect on beverage cost.
Correct Answer
A. Lower beverage cost.Explanation
Increasing prices will lower beverage cost because when prices increase, people tend to consume less of that particular beverage. This decrease in demand leads to a decrease in the cost of producing the beverage, as suppliers may have excess inventory that needs to be sold. As a result, the beverage cost is lowered.Rate this question:
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- 5.
Portion control is more important when pouring liquor than wine:
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True.
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False.
Correct Answer
A. False.Explanation
This statement is false because portion control is equally important when pouring both liquor and wine. Both types of alcohol have different alcohol content, and consuming excessive amounts of either can lead to negative health effects. It is important to practice moderation and pour appropriate serving sizes for both liquor and wine to ensure responsible drinking habits.Rate this question:
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- 6.
What are some of the benefits of planning menus in advance? (Check all that apply)
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On-hand ingredients can be used and not wasted
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Helps save money by avoiding unnecessary purchases
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Ingredients can be stretched across several meals
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Helps to stay on-track with a healthy diet/healthy food choices
Correct Answer
A. Helps save money by avoiding unnecessary purchasesExplanation
Planning menus in advance helps save money by avoiding unnecessary purchases. When you plan your menus ahead of time, you can make a detailed grocery list and only buy the ingredients that you need. This prevents you from making impulse purchases or buying items that you already have at home. By avoiding unnecessary purchases, you can reduce food waste and save money in the long run.Rate this question:
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- 7.
It's typically true that fresh fruits and vegetables are lower priced when they are:
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Less Healthy
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In season
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Organic
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More Healthy
Correct Answer
A. In seasonExplanation
Fresh fruits and vegetables are typically lower priced when they are in season. This is because when produce is in season, there is usually an abundance of it, leading to increased supply. With more supply available, the prices tend to decrease as farmers and suppliers compete to sell their products. Additionally, when fruits and vegetables are in season, they are often locally sourced, reducing transportation and storage costs, which further contributes to their lower price.Rate this question:
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- 8.
WhichThe food sector accounts for what percentage of the world's total energy consumption? one do you like?
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5 percent
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15 percent
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30 percent
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40 percent
Correct Answer
A. 30 percentExplanation
The food sector accounts for 30 percent of all global energy consumption and 22 percent of total greenhouse gas emissions, A/T The UN Food and Agriculture OrganizationRate this question:
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- 9.
For every calorie of beef consumed, how many calories of fossil fuel energy are used in the food supply chain?
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10
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20
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30
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40
Correct Answer
A. 40Explanation
Beef production, relying o large amounts of feed grain is energy-intensive, with 40-to-1 fuel-to-food value in caloriesRate this question:
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- 10.
Thanks to the "Green Revolution" in agriculture, the world's grain harvest increased 260 per cent between 1950 and 1984. Which of the following was NOT a factor driving up production?
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Increased grain land per capita
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Increased irrigation
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Increased fertilizer
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Breeding of seed varieties with tolerance for high levels of fertilizers.
Correct Answer
A. Increased grain land per capitaExplanation
Grain land per capita fell 30 percent over that time period.Rate this question:
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Current Version
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Mar 22, 2022Quiz Edited by
ProProfs Editorial Team -
Jan 06, 2008Quiz Created by
Gosmonte
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