Chapter #16–about Controlling Payroll Costs & Employee Turnover

10 Questions | Total Attempts: 665

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Payroll Quizzes & Trivia

Questions and Answers
  • 1. 
    Which of the following tools helps a Food & Beverage manager determine labour standards for each position and shift?
    • A. 

      Variance analysis

    • B. 

      Budgeted Labour Cost Percentage

    • C. 

      CRFA Staffing Averages

    • D. 

      Position performance analysis

  • 2. 
    If the manager of a food &Beverage operation wanted to emphasize productivity, as opposed to labour costs, labour performance standards would best be expressed in terms of:
    • A. 

      Labour Dollars.

    • B. 

      Labour Hours

    • C. 

      Variable Labour

    • D. 

      Fixed Labour

    • E. 

      A Labour Matrix Analysis

  • 3. 
    When constructing staffing guides, managers should:
    • A. 

      Use the productivity rates of good employees as a basis to set labour standards for average employees.

    • B. 

      Keep productivity rates at the levels initially established, despite increases in employee efficiency and proficiency.

    • C. 

      Rely strongly on standards developed in the industry for other similar operations.

    • D. 

      Incorporate all of the above points

  • 4. 
    Which of the following staff positions are likely to have work schedules that vary in relation to changes in a restaurants volume of business?
    • A. 

      Compressed staff positions

    • B. 

      Variable staff positions

    • C. 

      Shared staff positions

    • D. 

      Fixed staff positions

  • 5. 
    Which of the following statements about fixed and variable labour IS TRUE?
    • A. 

      An unexpected increase in business volume will increase fixed labour expenses.

    • B. 

      Managers have more control over fixed labour expenses than variable cost expenses.

    • C. 

      A goal of food and beverage managers should be to eliminate all fixed labour expenses.

    • D. 

      Fixed labour expenses are costs associated with the minimum number of employees needed to operate a business.

  • 6. 
    Which of the following positions in a F&B operation is least likely to have a work schedule that varies in relation to changes in business volume?
    • A. 

      Dishwasher

    • B. 

      Supervisor

    • C. 

      Cook

    • D. 

      Server

  • 7. 
    Which of the following work schedule techniques is used to adequately staff a F&B operation during periods of uneven work flow?
    • A. 

      Compressed work schedules.

    • B. 

      Staggered work schedules.

    • C. 

      Expanded work schedules.

    • D. 

      Rotated work schedules.

  • 8. 
    Standard labour cost percentages are calculated by:
    • A. 

      Multiplying standard labour hours by the average hourly rate.

    • B. 

      Dividing total revenue by the number of guest served.

    • C. 

      Multiplying # meals served by the guest check average

    • D. 

      Dividing the total labour cost projected by the staffing guide by the estimated total revenues.

  • 9. 
    At Sara & Sarah’s Good Times Café, the forecast for Thursday afternoon’s lunch period was 200 meals served. The manager used the staffing guide to schedule employees to work & ended the lunch shift with TLC’s of $425. If the actual lunch revenue amounted to $1,250 and the budgeted labour cost was 32%, how close to budget were the labour costs for Thursday’s lunch period.
    • A. 

      2% over budget

    • B. 

      2% under budget

    • C. 

      16% over budget

    • D. 

      16% under budget

  • 10. 
    Actual hours worked by staff at the House of Excess Homework exceeded scheduled labour hours by an average of 15hrs a week. If the average hourly wage is $7 and the budgeted profit margin is 10%, how much additional revenue must be generated during the year to cover the unscheduled increase in labour costs?
    • A. 

      $5,460

    • B. 

      $8,320

    • C. 

      $54,600

    • D. 

      $83,200

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