Production control is necessary in restaurant operations to:a$)$ control costsb$)$ ensure all the available inventory is consumedc$)$ provide a wide variety of options to the customersd$)$ to increase inventory turnover$2$ To determine the quantity of goods sold you must:a$)$ add opening inventory to the purchases and subtract closing inventoryb$)$ add closing inventory to opening inventory and subtract purchasesc$)$ subtract opening inventory from purchases and subtract closing inventoryd$)$ add opening inventory to the purchases and add closing inventory$3$ For inventory control, what is the best option for taking physical inventory?a$)$ the chef alone because he knows the productsb$)$ the server alone because they know what was soldc$)$ two employees together to verify quantitiesd$)$ it doesn't matter who counts as it is just routine$4$ Which of the following is NOT a determinant of customer selection of a restaurant:a$)$ Price acceptabiltyb$)$ Portion sizec$)$ Menu diversityd$)$ Ownership$5$ To maximize profits in a foodservice operationsa$)$ Serve as small a portion as possibleb$)$ Price products properlyc$)$ Encourage waitstaff to sell only high priced items d Purchase the least expensive ingredients$6$ Which of the following would affect average sales negatively:a$)$ improvement in service standardb$)$ improvement in food qualityc$)$ addition of free rolls to every tabled$)$ inventive promotions of higher priced menu items$7$ Which of the following is NOT a primary purpose for establishing standard recipes:a$)$ controlling portion sizesb$)$ allowing inventivenessc$)$ maintaining quality controld$)$ controlling costs$8$ An income statement:a$)$ displays the amount of investment in the businessb$)$ Is a document where revenues and liabilities are displayedc$)$ shows the change in cash over a period of timed$)$ measures the activity of an operation for a given period of time