MDP - Level 3 Certification Exam #1

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Email *

Store Number *

When should a team member weigh product for inventory purposes? *

1 point

In the morning

At close

During prep

During rush

What is the first thing a manager would do if cash is short at the end of the night? *

1 point

Turn off the lights and go home

Have your closing driver recount the deposit

Recount the deposit and store till

Call your district manager

How do you calculate IFC for a specific product? *

1 point

Divide sell price by food cost

Divide Food cost by sell price

Divide sales by royalty expense

Divide sales by variable costs

After inputting inventory, what should the manager check? *

1 point

Excessive Variance

Walk-in cooler

Food delivery

Inventory count sheet

Label all prepped items with use-by-date. *

1 point

True

False

If you prep a box of ham in 4 veggie tubs evenly, you know that when counting inventory at the end of the night each tub weighs… *

1 point

1.5#

2.5#

Costs that do NOT change as a function of the activity of your business. For example, rent. *

1 point

Fixed

Variable

Basic

Long-Term

Date *

YYYY

Controllable expenses are ones that you can impact, like cost of over-all utilities. *

1 point

True

False

What is the proper order for the 5 steps to taking great inventory? *

1 point

Estimate with your eyes, get organized, follow the flow, set up your system, put it in Pulse

Put it in Pulse, follow the flow, estimate with your eyes, get organized, set up yours system

Set up your system, follow the flow, get organized, estimate with your eyes, put it in Pulse

Get organized, set up your system, estimate with your eyes, follow the flow, put it in Pulse

What does FIFO stand for? *

2 points

You can take quicker inventory if you weigh during prep instead of having to weigh each bucket at the end of the night. *

1 point

True

False

Costs that can vary depending on a business’s production volume. Rising as product increase,and falling as production decreases: *

1 point

Fixed

Variable

Basic

Long-Term

Why should team members pick the pits frequently? *

5 points

It costs $3.69 to make a pizza, and you sell it for $11.99. What is the ideal food cost percent? *

1 point

28.9%

30.8%

32.4%

35.1%

Team Member Name *

How many count locations should a store have? *

1 point

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