HTC475 FOOD COST CONTROL QUIZ SERIES MCO 2020

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Name : Student ID:

QUIZ 1 : LABOUR COSTS CONTROL

Each question is worth 5 marks . The TOTAL MARKS = 50 MARKS.

This quiz consists of 10 multiple choice questions . Indicate your answer choice keying in the
corresponding alphabet in the space provided .

ANSWER ALL QUESTIONS

1. Labour costs are :

A. fixed

B. variable

C. semi-variable

Your answer :

2. If the unit sales volume in a restaurant increases , one would normally expect to see
labour cost per unit …………….

A. increase

B. decrease

C. remain the same

D. not affected

Your answer :

3. The relationship between sales volume and labor cost per unit product is normally ;

A. increase

B. adverse

c. decrease

D. remains the same

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Your answer :

4. In a nearby restaurant employing 600 staff , an average of 150 per year have departed
and have been replaced over the last five years . In this establishment , the rate of
employee turnover is :

A. 40.0%

B. 25.0%

C. 50%

D. the answer cannot be determined from the information given

Your answer :

5. A small food stand in a nearby mall has two employees preparing and serving hot-
dogs . Each is paid RM6.00 per hour . During a recent two-hour period, they prepared and
served 120 hot-dogs . In the period cited , the labour cost pe hot-dog served was

A. RM0.05 (5 SEN)

B. RM0.10 (10 SEN)

C. RM0.20 (20 SEN)

D. RM 1.20

Your answer :

6. Which of the following is not direct compensation for employees ?

A. SALARY

B. wages

C. Tips

D. Life insurance

Your answer :

7. Deferred compensation

A. is received by employee after an employee has concluded her/ his period of

employment

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B. is paid prior to concluding an employee’s period of employment

C. includes paid vacation

D. are calculated as percentage of sales

Your answer :

8. Labour turnover rate

A. depends on minimum wages

B. applies only to part-time staff

C. is the ratio of number of departing employees to the total number of

employees on staff

D. is the ratio of training hours provided to the staff to the total work hours staff
contributes to the company

Your answer :

9. Labour turnover rate is determined by

A. sales volume , labour legislation , and layout

B. EPF contribution , food costs , tips

C. weather , tips , owner of the business

D. restaurant layout , variable costs, inventory turnover

Your answer :

10 . Which of the following statement is false ?

A. tips is also known as gratuities

B. Current compensation includes direct and indirect compensation

C. Training can be a key factor in determining the labour turn-over rate in a restaurant

D. It is often not profitable to hire part-time staff for large operations

Your answer :

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