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IFSEA Certification Sample Examination
Answers to these questions are found at the end of this section.
1. A concise description of the quality, size, weight, count, and other quality factors desired for a particular item is contained in which of the following items?
A. B. C. D.
standard recipe
standard purchase specification standard portion cost
standard yield
2. A steak weighs 14 ounces before grilling and 12 ounces when served. The difference between the weights is called:
A. B. C. D.
production loss. yield percentage. cost factor.
factor of adjustment,
3. Which one of the following represents the planned food cost percentage against which actual food costs are measured?
A. B. C. D.
purchase unit cost percentage cost per recipe unit
standard food cost percentage sales price
4. Guessing about the selling price of an item is an example of which of the following subjective pricing methods?
A. B. C. D.
highest price method loss leader method reasonable price method intuitive price method
5. Which one of the following is not a step in the ingredients mark-up pricing method?
A. B. C. D.
Determine the ingredients' costs.
Determine the ratio of food costs to all non-food costs plus required profit.
Determine the multiplier to use in marking up the ingredients' costs.
Establish a base selling price by multiplying the ingredients' costs by the multiplier to calculate a final selling price.
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6. If a guest wants spaghetti for breakfast or scrambled eggs for dinner, he or she can typically find them on which of the following specialty menus?
A. B. C. D.
senior citizens' California
dessert banquet
Complete protein foods come from which one of the following sources?
A. B. C. D.
nuts
cereals animals beans
8. Too much of which one of the following items in one's diet may increase the risk of heart attacks, strokes, and kidney disease?
A. B. C. D.
fiber calcium sodium protein
The primary task of planning is to determine which of the following?
A. B. C. D.
quantity quality availability cost
10. Which one of the following is an example of dry-heat cooking?
11
4-2
A. B. C. D.
Boiling steaming stewing frying
A characteristic of which one of the following types of service is that many food items are partly or completely prepared at tableside?
A. B. C. D.
Russian English American French
12.
Which one of the following is essential for developing consistency in food and beverage service?
A. B. C. D.
standard operating procedures common sense
intuition
employee feedback
13. Which one of the following types of ovens can be used to heat, roast, and brown food items?
14.
A. B. C. D.
deck
infrared (quartz) recon
convection
Which one of the following is the first step to accomplish during the receiving process?
A. B. C. D.
Inspect incoming products against the purchase specifications.
Inspect incoming products against the delivery invoice.
Inspect incoming products against a purchase order or a purchase record. Accept the products.
15. The service standards you establish depend on the:
A. B. C. D.
level of service your operation requires. profit margin you require to stay in business. standards maintained by your competition. intuition of your service staff.
16. Which one of the following is not a primary control system used in bar and beverage operations?
A. B. C. D.
quality
product
sales and profitability cash
17. just about every portion control option is preferable to the:
A. B. C. D.
measured pour. automatic pour.
free pour. computerized pour.
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18. Temperatures for dry food storage should be between:
A. B. C. D.
50- F and 70- F (10- C and 21- C). 60- F and 78- F (16 C and 26- C). 65- F and 78- F (18- C and 26'-C). 75- F and 80- F (24- C and 27- C).
19. Water must be at least to sanitize dishware:
A. B. C. D.
150- F (66- C) 160- F (71- C) 170- F (77- C) 180- F (82- C)
20. The presence of the toxin that causes botulism cannot be detected by tasting, smelling, or looking at the food. Illness generally occurs about how long after the contaminated food is eaten?
A. B. C. D.
immediately
2 to 4 hours
5 to 10 hours 12 to 36 hours
21. Current assets consist of cash and assets that are convertible to cash or will be used in operations within months of the balance sheet date.
A. B. C. D.
3
6 12 18
22. The excess of income over direct expenses is often referred to as a:
A. B. C. D.
surplus. level expense margin. valiance.
23. A plan that estimates how much sales income will be generated and what expenses will be incurred in order to meet profit requirements and goals is termed an:
A. B. C. D.
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open business plan.
activity plan.
annual statement of profit and loss. operating budget.
24. The basic tools of a food and beverage production control system are termed:
A. B. C. D.
standard recipes. recruitment techniques. costs.
training programs.
25. The most important responsibility of most food and beverage managers is:
A. B. C. D.
controlling costs.
supervising other staff members. conducting formal training. handling irate guests.
26. A written, unbiased appraisal of a food service operation's production and service areas, products, and services is termed a:
27.
28.
A. B. C. D.
feasibility study. competition analysis. demand analysis. property analysis.
Which one of the following documents acts as a final contract for the client and serves as a work order for the property's catering department?
A. B. C. D.
food and beverage plan catering checklist banquet event order catering inquiry form
Typically, supervisors are more effective in maintaining acceptable behavior through which one of the following than they are in eliminating undesirable behavior after it begins?
A. B. C. D.
selective discipline progressive punishment positive reinforcement consistent discipline
29. Most hospitality properties include three levels of management: top, middle, and supervisory. Top managers are responsible for initiating which one of the following components of management?
A. B. C. D.
planning organizing coordinating staffing
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30. Service staff might be encouraged to sell high-contribution-margin items through suggestive selling. These items:
A. B. C. D.
have a low food-cost percentage.
have a high selling price.
have the most income remaining after food costs are deducted from sales income are house specialty items.
31. The type of menu service that adds formality to banquet service by plating the food on
large, silver trays in the kitchen and individually serving each guest at the banquet is:
A. B. C. D.
American. English. Russian. French.
32. A hostess has seated a party and given them menus. What is the first step the waitperson should take?
A. B. C. D.
Ask if the guests are ready to order their entrees.
Recommend that the guests order drinks.
Ask if the guests need a few more minutes before they order their entrees. Explain any specials for the day
33. In planning and designing the kitchen and waitstaff area (after the menu has been finalized), what is the main objective of the design and layout?
A. B.
C. D.
to provide the largest work area possible
to provide the most efficient traffic flow from order placement to bussing areas and dishwasher locations
to provide the chef with a large office
to provide adequate dry storage
34. In the final analysis, providing good service comes down to establishing a one-on-one relationship between which of the following?
A. B. C. D.
supervisor and employee
supervisor and customer
employee and customer
general manager and his or her staff
35. What is the ideal time to place an order so that the amount of inventory in stock is minimized?
A. B. C.
4-6
the day you need the supplies in inventory
the day you use the last of that item in inventory
the day that provides enough lead time plus adequate safety levels of that item in stock when the item is on sale regardless of whether you need it
A.
B.
C.
D.
36.
37.
A running balance of the quantity of the items in inventory stock is called:
A. B. C. D.
a perpetual inventory.
last in, first out inventory. first in, first out inventory, par stock inventory.
The basic "cost of sales" calculation is:
cost of beginning inventory + cost of purchases + cost of ending inventory = cost of goods sold
cost of beginning inventory + cost of purchases - cost of ending inventory = cost of goods sold
cost of beginning inventory + cost of purchases - cost of ending inventory - transfers out= cost of goods sold
cost of beginning inventory + cost of purchases + cost of ending inventory - transfers out = cost of goods sold
38. With the recent increase in awareness of the dangers of driving under the influence of alcohol, what method is one way of increasing sales safely?
A. B. C. D.
recommending cocktails before dinner only
offering non-alcoholic "mocktail" alternatives
recommending after-dinner drinks only
selling all the alcoholic beverages you can anytime during the meal
39. Which one of the following should a restaurant do if it wants to reward teamwork within and between departments and groups?
A. B. C. D.
Reward the department that has the highest profit contribution. Reward the department that has the lowest profit contribution. Reward the individual with the best gross sales.
Reward the project team that accomplishes its goals.
40. If you have an irate customer in the restaurant, what is the best procedure to minimize the disruption?
A. B.
C. D.
The waitperson should deal with the problem.
The manager should ask the guest's name, remove the guest from the main traffic area (if possible), correct the problem, and offer a complimentary dessert or drink to satisfy the guest.
The chef should come out and apologize.
Do not be too concerned about one dissatisfied customer.
4-7
41
Carlos, a chef, notices that there are only five 10-pound bags of flour in stock, so he orders twenty bags on May 15. The restaurant uses one bag of flour between May 15 and May 22, the day the 20 new bags arrive. This one bag of flour is known as the:
A. B. C. D.
safety stock level. par level.
lead-time quantity. optimal quantity.
42. Theresa has just demonstrated a new procedure for operating a dishwashing machine to Kim, a dishwasher. After Kim practices the new method, Theresa's next step is to:
A. B. C. D.
provide feedback on Kim's trial performance and correct any errors made. prepare a formal written evaluation.
have Kim verbally repeat the procedure.
allow Kim to resume his regular duties.
43. Susan has been appointed director of marketing at her property, and the first decision she must make concerns advertising in local media. She has a relatively small budget and wants her advertising message to reach a large audience. Which one of the following media should she choose?
A. B. C. D.
newspapers magazines television video
44. If Susan found it important to deliver her advertising message directly to a specific target audience, which one of the following media should she choose?
A. B. C. D.
radio television direct mail
the telephone books yellow pages
45. Several investors are considering constructing a new food and beverage service facility in a large Midwestern city. In deciding whether or not to finance the new proposed facility,
the first step they should take is to:
A. B. C. D.
4-8
conduct ongoing market research. develop a comprehensive business plan, conduct a feasibility study
write a marketing plan.
A.
B.
A. B. C. D.
46. Henry and Paula are bus persons. At the beginning of their shift, they are assigned specific tasks by their immediate supervisor, who reports to the restaurant manager.
Lately, however, they have been given conflicting assignments by the hotel's general manager. This is a violation of which one of the following principles of organizing?
C. D.
Authority should flow in an unbroken line from the top to the bottom of the organization.
Similar activities should be grouped together to structure departments within the property.
Similar tasks should be grouped together to create a position within a department.
Each employee should have only one supervisor.
47. Joe has been asked to write a job description for a busperson in the restaurant. He begins by writing down such statements as "clears and removes dirty dishes to the dishwashing area," "assists server in serving guests," and "sets tables before opening." Statements like these typically make up which portion of the job description?
48,
49.
A. B. C. D.
job duties
job specifications
job identification data job summary
Maria is preparing to conduct training in her department and knows that it is a good idea to prepare a written format to help her remember important details. One of the first things she should do is describe what trainees should know or be able to do after training. These are called:
A. B. C. D.
training standards. job tasks.
training objectives. job breakouts.
Last month in the food department, the managers' salaries were $2,000, supervisors' salaries were $1,500, waitstaff base salaries were $1,000, production salaries were $3,500, and bartenders' salaries were $1,000. The income for the month was $24,000. What is last month's total labor cost for the food department, as a percentage?
30.7 percent
33-33 percent 35.25 percent 37.5 percent
50. An independent restaurant has just become a franchisee of a major chain. The employees are concerned about the coming changes that will be required. Overcoming resistance to
change may best be accomplished by:
A. B. C. D.
maximizing layoffs resulting from the changes. keeping information about the changes from the staff. involving employees in planning the changes.
making all of the changes immediately from the top.
4-9
Answers
1. B. standard purchase specification
2. A. production loss
3. C. standard food cost percentage
4. D. intuitive price method
5. B. Determine the ratio of food costs to a non-food costs plus required profit.
6. B. California
7. C. animals
8. C. sodium
9. A. quantity
10. D. frying 11. D. French
12. A. standard operating procedures
13. B. infrared (quartz)
14. C. Inspect incoming products against a purchase order or a purchase record
15. A. level of service your operation requires
16. A. quality
17. C. free pour
18. A. 50- F and 70- F (10- C and 21- C)
19. D. 180- F (82- C) 20. D. 12 to 36 hours
21. C. 12
22. A. surplus
23. D. operating budget
24. A. standard recipes
25. B. supervising other staff members 26. D. property analysis
27. C. banquet event order
28. C. positive reinforcement
29. A. planning
30. C. have the most income remaining after food costs are deducted from sales income
4-10
32. B. Recommend that the guests order drinks.
33. B. to provide the most efficient traffic flow from order placement to bussing areas and dishwasher locations
31. C. Russian
34. C. employee and customer
35. C. the day that provides enough lead time plus adequate safety levels of that item in stock
36. A. a perpetual inventory
37. C. cost of beginning inventory + cost of purchases - cost of ending inventory - transfers out = cost of goods sold
38. B. offering non-alcoholic "mocktail" alternatives
39. D. Reward the project team that accomplishes its goals.
40. B. The manager should ask the guest's name, remove the guest from the main traffic area (if possible), correct the problem, and offer a complimentary dessert or drink to satisfy the guest.
41. C. lead-time quantity
42. A. provide feedback on Kim's trial performance and correct any errors made
43. A. newspapers 44. C. direct mail
45. C. conduct a feasibilty study
46. D. Each employee should have only one supervisor.
47. A. job duties
48. C. training objectives
49. D. 37.5 percent
50. C. involving employees in planning the changes
4-11
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You have purchased only the rights to use this study guide. It is illegal to copy or reproduce it by any means electronic, mechanical, photographic, recording or otherwise.
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You have purchased only the rights to use this study guide. It is illegal to copy or reproduce it by any means electronic, mechanical, photographic, recording or otherwise.
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