Test On Monitoring Sales: Quiz!
(192).jpg "Test On Monitoring Sales: Quiz!")
Do you know what it means to monitor sales? Every sales activity is measurable, and the big secret of sales is to know what to track. Monitoring sales analytics in the sales matrix involves improved performance, optimization of sales activities, and more accountability. Sales teams have a wide array of activities to focus on and operate in a competitive environment. This fascinating quiz will give you a better understanding of monitoring sales. Go for it.
- 1.With a _____________ banking system, the server; Ermintrude, and the bartender; Heinz can use their own banks of money to collect payments from guests and retain the collected revenue until they check out at the end of their shifts.
- A.
Collusion.
- B.
Server Banking.
- C.
Duplicate Revenue.
- D.
Cashier Banking.
- 2.ED’s, (Edvard & Branimir’s) Restaurant uses the server banking system. Given the following information, what is the cash due from the server (Lukas) before paying out charged tips? Opening Cash Bank $50.00 Total Sales from Guest Checks $450.00 Mastercard Charges $95.00 Visa Charges $150.00 ED’s Gift Certificate $40.00 Complimentary Dinner $75.00
- A.
$90
- B.
$140
- C.
$205
- D.
$255
- 3.Dave’s Restaurant turns its tables 12 times a day. He runs an average Food Cost of 36.5%, and, being a thrifty individual, has managed to keep his labor cost down to 24% of sales. He has an average check of $6.25 per person and has found, that when trying to increase his prices that his guests are quite priced sensitive. By looking at these numbers one can determine that:
- A.
Dave runs a Fast Food/Casual Service Establishment.
- B.
A Family/ Casual Establishment.
- C.
A Fine Dining Establishment.
- D.
Has a higher than average level of staff turnover.
- E.
A&D.
- 4.A requisition slip in a non-automated F&B operation is used by a server to:
- A.
Request Food from the storage area.
- B.
Notify the production staff of items needed to fill an order.
- C.
Request Time off.
- D.
Request special seating for guests with special needs.
- 5.F&B managers can identify differences between what food items were produced and what items were served during a specific meal period by matching requisition slips turned into the kitchen with:
- A.
Sales forecasts
- B.
Cashier Totals
- C.
Corresponding guest checks
- D.
Storeroom Issue reports
- 6.When analyzing variances a difference of ($2,500) represents a:
- A.
Positive Variance (We are under budget).
- B.
Negative Variance (We are over budget)
- C.
An unrecorded liability awaiting payment.
- D.
A potential source of concern that requires immediate attention.
- 7.Expected operating results or standards, taken from the budget or other sources must be compared with ACTUAL results in order to:
- A.
Accurately forecast future sales growth.
- B.
Determine payroll and other expenses for the period.
- C.
Provide revenue information required to determine taxes owed to government.
- D.
Show how successful an operation has been in meeting its goals.
- 8.The most accurate standards for evaluating results from operations are:
- A.
Industry averages
- B.
Past Financial statements
- C.
Operating Budgets (Past/Current)
- D.
In-House Standard Costs
- 9.When determining whether variances between budgeted variances and actual variances require attention factors include:
- A.
Are variances understandable?
- B.
Have the components of food cost changed?
- C.
Is the amount of variance great enough to warrant action?
- D.
Are the actual costs correct?
- E.
All of the above.
- F.
A, C, &D.
- 10.Ramone has determined that an acceptable level of variance is $1150 before attention is required to his quarterly food sales. Please determine which quarter requires attention: A. Quarter #1 $275,000 .04 B. Quarter #2 $290,000 .04 C. Quarter #3 $395,000 .03 D. Quarter #4 $312,000 .035
- A.
Quarter 1
- B.
Quarter 2
- C.
Quarter 3
- D.
Quarter 4
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