MDP Cost Of Goods

41 Questions | Total Attempts: 44

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Good Quizzes & Trivia

Questions and Answers
  • 1. 
    What cost(s) are in the total cost of goods?
    • A. 

      Food only

    • B. 

      Foods and liquor

    • C. 

      Liquor only

  • 2. 
    When looking at the P&L what timeframes can you view your COS Weekly?
    • A. 

      Daily

    • B. 

      Weekly

    • C. 

      PTD

    • D. 

      QTD

    • E. 

      YTD

  • 3. 
    When do all invoices and credits need to be recitified?
    • A. 

      Whenever you can after the period final

    • B. 

      Within 24 hours of the period final

    • C. 

      Before the period final

  • 4. 
    What COS metrics are on the competitive rankings trend report?
    • A. 

      Food and Beverage Cost

    • B. 

      Food cost only

    • C. 

      Beverage cost only

  • 5. 
    When are the PMIX reports generated?
    • A. 

      Weekly

    • B. 

      Monthly

    • C. 

      Quarterly

    • D. 

      Yearly

  • 6. 
    What other tools do the PMIX reports help in updating?
    • A. 

      Order guide

    • B. 

      Prep guide

    • C. 

      Stock sheets

  • 7. 
    When should the PCB be filled out?
    • A. 

      Daily

    • B. 

      Weekly

    • C. 

      Monthly

  • 8. 
    On the purchase tracking tab, what measurements for food cost are located there?
    • A. 

      Food cost %

    • B. 

      Food purchase $

    • C. 

      Food purchase %

    • D. 

      Food inventory %

  • 9. 
    On the theoretical tab, what are the metrics relative to food cost %?
    • A. 

      Food cost %

    • B. 

      Theoretical food cost %

    • C. 

      Food comp credit

    • D. 

      Theoretical variance

  • 10. 
    What does the PCB help you control?
    • A. 

      Food cost %

    • B. 

      Purchasing dollars

    • C. 

      Food inventory %

  • 11. 
    What food cost related information is located on the Team Sheet?
    • A. 

      Forecasted sales

    • B. 

      Waste

    • C. 

      Comps

    • D. 

      Purchase dinners

    • E. 

      Inventory amounts

  • 12. 
    When forecasting food sales, we use NA beverage?
    • A. 

      True

    • B. 

      False

  • 13. 
    What is the targeted percentage for FP and SP comps?
    • A. 

      .45%

    • B. 

      .30%

    • C. 

      .40%

    • D. 

      .35%

  • 14. 
    What is the percentage breakdown for FP comp?
    • A. 

      .2%

    • B. 

      .5%

    • C. 

      .15%

  • 15. 
    What is the percentage breakdown for SP comp? 
    • A. 

      .10%

    • B. 

      .15%

    • C. 

      .20%

  • 16. 
    When are Brunch Trackers completed?
    • A. 

      Sunday afternoons

    • B. 

      Sunday with closing duties

    • C. 

      Monday morning

  • 17. 
    On the theoretical tab, what are the metrics most relative to beverage cost %?
    • A. 

      Beverage cost %

    • B. 

      Theoretical beverage cost %

    • C. 

      Beverage comp credit

    • D. 

      Theoretical variance

  • 18. 
    When should the requisition sheet be filled out?
    • A. 

      At the end of the night

    • B. 

      When any bottles are being taken out

    • C. 

      When you notice the inventory is off

  • 19. 
    When do we start a new requisition sheet?
    • A. 

      Every morning

    • B. 

      Between shifts

    • C. 

      When the previous is completely filled

  • 20. 
    When is the perpetual filled out?
    • A. 

      Every morning

    • B. 

      Between shifts

    • C. 

      When the previous is completely filled

  • 21. 
    What is the primary reason for having a liquor perpetual sheet?
    • A. 

      Remain organized

    • B. 

      Prevent theft

    • C. 

      Maintain a consistent inventory

  • 22. 
    How often should your order guide be updated?
    • A. 

      Daily

    • B. 

      Weekly

    • C. 

      Bi-weekly

    • D. 

      Every time you put in an order

    • E. 

      You should never update your order guide

  • 23. 
    When should invoices be entered and by whome?
    • A. 

      Daily by the opening manager

    • B. 

      Daily by the MP

    • C. 

      Daily by whoever is available and has the time

  • 24. 
    What day are purchases verified?
    • A. 

      Mondays

    • B. 

      Thursdays

    • C. 

      Wednesdays

  • 25. 
    When are pour tests given?
    • A. 

      Before each bartending shift

    • B. 

      Every third bartending shift

    • C. 

      Every Friday and Saturday PM bartending shifts

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