Food And Beverage Cost Control Quiz For Foodies!

10 Questions

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Beverage Quizzes & Trivia

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 quiz. All the best!


Questions and Answers
  • 1. 
    The formula to calculate beverage cost is:
    • A. 

      Beverage sales divided by purchases.

    • B. 

      Cost of beverage sales divided by beverage sales.

    • C. 

      Beverage sales divided by cost of beverage sales.

  • 2. 
    All restaurants and Bars have similar beverage costs.
    • A. 

      True

    • B. 

      False

  • 3. 
    Increasing pars or inventory will:
    • A. 

      Raise beverage cost.

    • B. 

      Lower beverage cost.

    • C. 

      Have no affect on beverage cost.

  • 4. 
    Increasing prices will:
    • A. 

      Raise beverage cost.

    • B. 

      Lower beverage cost.

    • C. 

      Have no affect on beverage cost.

  • 5. 
    Portion control is more important when pouring liquor than wine:
    • A. 

      True.

    • B. 

      False.

  • 6. 
    What are some of the benefits of planning menus in advance? (Check all that apply)
    • A. 

      On-hand ingredients can be used and not wasted

    • B. 

      Helps save money by avoiding unnecessary purchases

    • C. 

      Ingredients can be stretched across several meals

    • D. 

      Helps to stay on-track with a healthy diet/healthy food choices

  • 7. 
    It's typically true that fresh fruits and vegetables are  lower priced when they are:
    • A. 

      Less Healthy 

    • B. 

      In season

    • C. 

      Organic

    • D. 

      More Healthy

  • 8. 
    WhichThe food sector accounts for what percentage of the world's total energy consumption? one do you like?
    • A. 

      5 percent

    • B. 

      15 percent

    • C. 

      30 percent

    • D. 

      40 percent

  • 9. 
    For every calorie of beef consumed, how many calories of fossil fuel energy are used in the food supply chain?
    • A. 

      10

    • B. 

      20

    • C. 

      30

    • D. 

      40

  • 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?
    • A. 

      Increased grain land per capita

    • B. 

      Increased irrigation

    • C. 

      Increased fertilizer

    • D. 

      Breeding of seed varieties with tolerance for high levels of fertilizers.