Reference no: EM132191062
1. Orientation is important because it
A. aids in employee selection.
B. reduces expensive turnover costs.
C. serves as a recruitment tool.
D. cuts down on paperwork.
2. Special incentives for customers to patronize a beverage operation are known as
A. discount options.
B. beverage promotions.
C. service staff recommendations.
D. happy hour.
3. The beverage cost percentage is used to determine how
A. actual beverage costs compare with budgeted beverage sales.
B. actual beverage costs compare with budgeted beverage costs.
C. actual sales of beverage compare with budgeted beverage sales.
D. actual sales of wine compare with budgeted sales of wine.
4. The first step in developing a schedule is to
A. consider and grant employee scheduling requests.
B. forecast volume.
C. schedule the needs of the guests.
D. develop a productivity target.
5. The inventory system in which a continuous count of the number of items in inventory is kept is known as
A. perpetual inventory.
B. physical inventory.
C. continuous inventory.
D. material inventory.