1. In Sales Forecasting, an average that is determined for a SPECIFIC period of time is called :
   1. Rolling average
   2. Fixed average
   3. Mean
   4. Median

2. Which department in the hotel is responsible for issuing the BEO to the other departments?
   1. Banquet team
   2. Front Office team
   3. F&B team
   4. Sales team

3. Which of the following documents is not required for menu engineering?

1. Reservation history
2. Void record
3. Daily sales report
4. Recipe and preparation method of each menu

4. A guests first impression of a restaurant occurs:

1. At the first contact.
2. When ordering the food.
3. After greeting and seating.
4. After they have tasted the food.

5. The service of food and beverages at a specific time and place, to a given number of people, to an agreed menu and price, is known as:
   1. Fine dining
   2. Banqueting
   3. Airline catering
   4. None of the above

6. All of the following, are components of the restaurant marketing mix except:

1. Place
2. Property
3. Processes
4. Physical evidence

7. All the following factors influence menu engineering / design, except:

1. The managers taste and liking
2. Skills involved in producing the dish
3. Availability of ingredients-Seasonality
4. The overall popularity/ profitability of menu items

8. If the F&B Department has fixed costs of THB 500,000 and a 80% variable cost rate, its break-even point is:

1. THB 2,000,000
2. THB 2,500,000
3. THB 1,500,000
4. None of the above

9. Which of the following is a major typical category/account of the Restaurant Income Statement (R.I.S)?
   1. Salaries & Employee Benefits Expenses
   2. Operating/Controllable Expenses
   3. Occupancy & Utilities Expenses
   4. All the above

10. What is a suitable plan of action if you dont want your business going into the stage of decline?
    1. Renovate or reinvest into your business
    2. Sell your business
    3. Hire new staff
    4. Start saving money in order to start a new business life cycle

11. If a menu item qualifies as being highly popular, and generates individually a very high profit margin; in which category should this menu item be classified?
    1. Star
    2. Horse
    3. Puzzle
    4. Dog

12. The cost orientation approach to a Food and Beverage business displays all of the following characteristics, except:
    1. Lower percentage of fixed costs, but a higher percentage of variable costs
    2. Costs vary with changes in volume of the businesss sales
    3. Greater reliance on decreases in costs rather than increases in sales
    4. Relatively unstable market demand for the product

13. The total required revenue to break-even in December 2016 is THB 1,000,000.- On 28^th December 2016, we have already made THB 900,000.- What is the required daily revenue for another 3 days until the end of the month in order to break even?
    1. 32,258.06
    2. 63,333.33
    3. 25,000.
    4. 33,333.33

14. If a menu item qualifies as being highly popular, yet does NOT generate individually a very high profit margin; in which category should this menu item be classified?
    1. Star
    2. Horse
    3. Puzzle
    4. Dog

15. Changes in the demographic, economic, technological and political environment
    1. Will have a major impact on how foodservice managers operate.
    2. Will have a moderate impact on how foodservice managers operate.
    3. Are not expected to be significant enough to impact how foodservice managers operate.
    4. Have little or nothing to do with the food and beverage industry