Midterm Exam
PLT COLLEGE, Inc.
Bayombong, Nueva Vizcaya
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Name: ________________________________ Class Schedule:____________ Score: ______
TEST I. MULTIPLE CHOICES: Select the best answer. Shade the circle that correspond the letter of your answer. (Management & Culture) 1. Which of the following events has the great advantage to the trends of restaurant sales? a. Valentine’s Day b. Stormy days c. Easter Friday d. Holy Friday 2. Total required for the ordering period over number of days lead time. a. average daily usage b. lead time requirement c. lead time usage d. all of the above 3. Safety stock may range from__________. a. 5 – 10 % b. 5 – 20 % c. 10 – 15% d. 15 – 20 % 4. This is calculated as stock required less on hand a. maximum par stock b. minimum par stock c. order quantity d. stock requirements 5. This is added to the required stock to give allowance for the unexpected guest to dine in a restaurant. a. minimum par b. maximum par c. par stock d. safety stock 6. These are expired, consumed and or utilized. a. costs b. cost control c. controlling d. expenses 7. Concerned with the measurement of current performance versus targets. a. costs b. cost control c. controlling d. expenses 8. It is an economic sacrifice measured by monetary value of an exchange transaction. a. costs b. cost control c. controlling d. expenses 9. The process through which the actual costs are made to conform to the standards or expected costs for profit. a. costs b. cost control c. controlling d. expenses 10. It is a menu that is fixed for a certain period. a. cycle menu b. daily menu c. fixed menu d. set menu 11. This is a summary of all transactions of the books of accounts for the current period added to the balances from the previous months. a. cash receipts book b. purchases book c. sales book d. trial balance 12. This is a summary of all sales generated during the
Bayombong, Nueva Vizcaya
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Name: ________________________________ Class Schedule:____________ Score: ______
TEST I. MULTIPLE CHOICES: Select the best answer. Shade the circle that correspond the letter of your answer. (Management & Culture) 1. Which of the following events has the great advantage to the trends of restaurant sales? a. Valentine’s Day b. Stormy days c. Easter Friday d. Holy Friday 2. Total required for the ordering period over number of days lead time. a. average daily usage b. lead time requirement c. lead time usage d. all of the above 3. Safety stock may range from__________. a. 5 – 10 % b. 5 – 20 % c. 10 – 15% d. 15 – 20 % 4. This is calculated as stock required less on hand a. maximum par stock b. minimum par stock c. order quantity d. stock requirements 5. This is added to the required stock to give allowance for the unexpected guest to dine in a restaurant. a. minimum par b. maximum par c. par stock d. safety stock 6. These are expired, consumed and or utilized. a. costs b. cost control c. controlling d. expenses 7. Concerned with the measurement of current performance versus targets. a. costs b. cost control c. controlling d. expenses 8. It is an economic sacrifice measured by monetary value of an exchange transaction. a. costs b. cost control c. controlling d. expenses 9. The process through which the actual costs are made to conform to the standards or expected costs for profit. a. costs b. cost control c. controlling d. expenses 10. It is a menu that is fixed for a certain period. a. cycle menu b. daily menu c. fixed menu d. set menu 11. This is a summary of all transactions of the books of accounts for the current period added to the balances from the previous months. a. cash receipts book b. purchases book c. sales book d. trial balance 12. This is a summary of all sales generated during the