Chapter #11.5– Avoiding Theft & Beyond
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- 1.Euphemia is a bartender at La Petite Hot Dog. Her business uses a manual guest check system. Euphie steals from the business periodically by adding up the guest totals in her head, collecting the full amount from the guests, but entering a lower total into the cash register, and pocketing the difference. This type of theft is called :
- A.
“No-Ring” Sales.
- B.
Bunched Sales.
- C.
Free Pouring.
- D.
Under Pouring.
- E.
None of the above.
- 2.Bottle marking can help food and beverage managers identify whether bartenders are:
- A.
Diluting liquor products.
- B.
Substituting lower-quality liquor for call brands.
- C.
A&B
- D.
Substituting their own liquor for that used in the bar.
- E.
Under pouring drinks.
- 3.Which of the following types of bartender theft would likely cause a rise in the number of guest complaints about the quality of drinks served?
- A.
Under pouring drinks.
- B.
Bunching sales.
- C.
Under-ringing drinks.
- D.
No-ring sales.
- 4.Doris stormed into the kitchen and shouted a steak order across to Horton, the broiler cook. She needed the steak fast because of a late arrival to a party of eight in her section. Horton refused to put on the steak without the order being entered into the POS system. Doris picked up the orders for two other tables and told Horton to put the steak on now and she’d put the order on as soon as she could. 10 minutes later, Doris returned and Horton still hadn’t put the steak on. Which of the following statements best characterizes the interaction between the server and the broiler cook?
- A.
The broiler cook was wrong. Horton should have started the steak order because Doris was closer to what was happening with guests in the dining room. The broiler cook’s job is to serve those who serve the guests.
- B.
The broiler cook was right. Overriding fundamental features of the control system should be approved by a manager and not dictated by the frustrations of a busy server.
- C.
The broiler cook was right. Doris was only concerned with looking bad and losing a high tip from her party of eight.
- D.
Horton was wrong. He should have started the steak order because guest service concerns should always override cumbersome control procedures.
- 5.The Manager at Alice’s Restaurant tried to offset slightly higher food costs by running a desserts promotion and found that food costs actually rose even higher after the promotion. Which of the following theft statements would have the LEAST impact on food costs and would NOT be the likely cause of the problem?
- A.
Servers are not filling out requisition slips or entering orders, when they prepare and pick-up their desserts, into the POS system; instead they are giving away desserts to increase their tips.
- B.
Servers are not recording desserts orders on guest checks or entering them into the POS system; instead they are pocketing revenue when the guests pay by cash.
- C.
Servers are reusing checks for guests ordering identical desserts.
- D.
Servers are overstating guest check totals in hopes of getting higher tips.
- 6.Which of the following is a practical way of reducing the possibility of guests walking out of a restaurant before paying their bills?
- A.
Ensure there is only one exit from the dining room.
- B.
Install surveillance systems.
- C.
Position a cashier station at the entrance to the dining room.
- D.
Require payment at the time of ordering.
- 7.One of the ways employees steal from guests is by:
- A.
Padding guest checks.
- B.
Altering payment charges after guests leave.
- C.
Making change incorrectly by shortchanging or fast-counting
- D.
All of the above.
- 8.To help safeguard an F&B operation’s Petty cash fund from theft, which of the following procedures should be implemented?
- A.
The employee responsible for managing the fund should not have the authority to sign a check to replenish the fund.
- B.
Checks to replenish the fund should only be made out to the manager of the fund.
- C.
Money to replenish the fund should be drawn from daily cash register funds.
- D.
Responsibility for the fund should be rotated among several staff members.
- 9.When possible, responsibility for collecting revenue, auditing guest checks, and preparing tallies of daily revenue should be assigned to:
- A.
A single staff member.
- B.
Individual(s) charged with preparing bank deposits.
- C.
A different employee for each task.
- D.
Individual(s) responsible for paying bills.
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