What is the common denominator for trade in today's economy? ...

[wrbasek0]

What is the common denominator for trade in today's economy? a.productionb.worke rsc.material resourcesd.money 2.To survive, everyone must know something about: a.money management.b.nutrit ion.c.first aid.d.computers. 3.Cash is: a.used in most retail businesses.b.easier to handle than credit cards and checks.c.the preferred form of payment in non-food service settings.d.a liquid asset. 4.Cash receipts for the day are: a.the money in the drawer at the end of the day less the starting amount.b.the money prepared for deposit in a commercial bank.c.the money in the cash drawer at the end of a shift.d.the money in the dash drawer at the beginning of a shift. 5.Which of the following is NOT a use for point-of-sale (POS) systems? a.inventory controlb.the forecasting of productionc.merchan disingd.procurement 6.The checks and balances required for the handling of cash start: a.at the bank.b.at the beginning of a shift.c.at the end of a shift.d.when the cash receipts are reconciled. 7.For security reasons, employees who handle cash should: a.be limited in number.b.be suspects.c.be bonded.d.be managers. 8.Which of the following is NOT a way to secure money? a.The cash register drawer is closed between transactions.b.Pass words and codes should never be shared between employees.c.The keys should stay in the possession of authorized personnel during work hours.d.The keys should be secured in the cash register during work hours. 9.The combination to a safe should be changed: a.only when an employee who knew the combination is fired.b.when an employee who knew the combination takes a new position that no longer requires access to the safe.c.when the combination is lost or forgotten.d.only when an employee who knows the combination quits. 10.Petty cash should be used: a.to compensate for poor planning.b.to avoid paper work.c.to beat a vendor's price.d.only for emergencies. 11.Cost control in material management: a.means accepting the lowest price.b.guarantees high-quality goods.c.excludes group purchasing.d.may mean using a prime vendor. 12.Production cost controls in food service include: a.just in time deliveries.b.elimin ation of redundancy.c.minima l backtracking.d.meas uring yield. 13.Costs that are typically less than labor and materials but have significant financial impact over the course of a year are: a.workflow.b.utilit ies.c.productivity. d.maintenance 14. Costs associated with energy usage can be controlled by:
 a. using low flow spray nozzles for pre-rinsing dishes.
  b. leaving equipment running at its peak capacity all day.
  c. tempering the room air.
  d. operating with electric cooking equipment.15.Techno logy is advancing rapidly in the area of:
 a. disposing of waste.
  b. conserving of water.
  c. eliminating eyestrain.
  d. recycling.16.A form of cost control that covers a broad spectrum of issues related to liability is called:
 a. performance management.
  b. stress management.
  c. risk management.
  d. liability management.17.Finan cial statements that are prepared by the accounting function in an organization include all of the following except:
 a.operating statements.b.balanc e sheets.c.variance analyses.d.profit and loss statements.18.Anoth er name for the operating statement is:
 a.operating budget.b.accounting report.c.line item statement.d.perform ance report.19.Budget variance analysis:
 a.should be used as a supplement to other cost control efforts.b.requires information gathered from the accounting department.c.is produced as a year to date document.d.is any deviation from budget.20.Which of the following would NOT appear on a profit and loss statement?
 a.current assetsb.direct materialc.operating expensesd.labor21.A profit and loss statement would be prepared for all of following except:
 a.a foodservice in a private college.b.a department store.c.a stand-alone restaurant.d.an entire organization.22.Ope rating expenses include:
 a.salaries.b.taxes. c.maintenance.d.cos t of goods.23.Depreciati on falls under the heading of:
 a.ending inventories.b.opera ting expenses.c.direct material.d.gross profit.24.A financial report that provides the user with a snapshot of the organization's financial status at a specific point in time is a(n):
 a. balance sheet.
  b. variance analysis.
  c. operating statement.
  d. consolidated profit and loss statement.25.Curren t assets include all of the following except:
 a. cash on hand.
  b. prepaid expenses.
  c. accounts receivables.
  d. property and equipment.26.Fixed assets include:
 a.security systems.b.surplus real estate.c.securities .d.bonds.27.Current liabilities represent:
 a.post-retirement benefits.b.mortgage s.c.payments due on loans.d.warranties on goods sold.28.A vending card or debit card that is used in dining halls or college campuses is an example of:
 a.long term debt.b.short term debt.c.ownership equity.d.unearned revenue.29.Invoices that are owed for goods and services that have been recently purchased are called:
 a.accrued liability.b.unearne d revenue.c.accounts payable.d.outstandi ng loans.30.Ownership equity:
 a. means the organization is owned by more than one person.
  b. represents a liability to the organization.
  c. does not affect the balance sheet.
  d. is high when assets and liabilities are equal.Which of the following revolutionized word of mouth dissemination of information?
 a. the Internet
 b. print media
 c. information technology
 d. broadcast media

Question 2

All but which of the following is a step in preparing a capital budget?
 a. Wait to hear the outcome.
 b. Determine which capital goods are needed.
 c. Estimate the cost of each item.
 d. Submit the required paperwork.

[sokh]

Answer to Question 1

d

Answer to Question 2

a