This aspect of purchasing is essential for the formal bid buying system.
What is detailed production specifications.
100
The first question that should be asked when determining how to distribute a menu item from production to service.
What is distance between the two.
100
FTE is an abbreviation for this.
What is a Full Time Equivalent.
100
The raw food cost divided by sales revenue.
What is Food Cost Percentage
100
The two key aspects of controlling labor costs.
What are the attention to productivity and staffing and scheduling practices.
200
This document in the receiving process is legally binding.
What is the invoice.
200
The two rules of determining whether a leftover food product can be re-served to customers.
What is food safety and food quality.
200
You have sales revenue of $2500 per day and $668 in paid labor. Your labor cost percentage is...
What is 26.7% labor cost percentage.
200
This aspect of production control helps control for the cost of food per serving.
What is standardized portions or portion control.
200
Prime costs are made up of these two budget line items?
What are food and labor.
300
This ratio is a measure of how well your organization is at using it's assets to generate revenue and is calculated how.
What is Inventory Turnover calculated by COGS/Ave Inventory Value.
300
Two advantages of cooking using induction technology.
What are decreased loss of energy from heat source and safety.
300
An operation takes 56 hours of labor each day to operate. How many FTE's is this?
What is 7 FTEs.
300
Name the points in the procurement process that have a direct impact on food cost controls.
What is purchasing, receiving, and storage.
300
200 lbs of AP onions with a 88% yield will weigh how much after preparation.
What is 176 pounds.
400
Two reasons an organization might choose to make a product from scratch instead of purchasing it in a value added form.
What is Non productive fixed labor, lower food + labor cost, better accepted by customers.
400
This aspect of production control spans from procurement to service.
What is product evaluation.
400
Name four potential strageties for reducing an operation's labor cost percentage.
What is many! Type and extent of the services, hours of service, physical facility, personnel policies and productivity, supervisory protocol.
400
An operation's beginning inventory is $3600 and ending inventory is $3300. Invoices for the same period total $2000. The cost of goods sold is____?
What is $2300.
400
When forecasting hamburgers what would be the acceptability factor if last time they were served 120 people ate 90 burgers and what would the new forecast be if 150 people were predicted to dine the next time they were served.
What is 75% and 113 servings.
500
The four entities considered to be the "middle men" in the marketing channel as related to foodservice.
What are traders, distributors, manufacturers reps and brokers.
500
The current food code temperatures for:
cooking fish, reheating, high and low of danger zone?
What are 145 F, 165 F, and 135 F/41 F
500
What ratio is most commonly used to measure productivity and why?
What is the meals per labor hour ratio. Readily available data
500
An operation has outside sales revenue of $2000 and internal sales revenue of $500 for this week. The amount of money spent on food is $800 for the same week. The food cost percentage would be ____?