What are ingredient code numbers, ingredient descriptions, purchase units and their costs, issue units and their costs, recipe units and their costs.
100
What is in the recipe management application?
What is the ingredient, recipe, and menu item file
100
Increases prices carefully, tests for demand, relocates the item to a lower profile on the menu, shifts demand to more desirable items, assess the direct labor factor, and considers portion size
What is Managing Plowhorses
100
In your words what is menu engineering?
What is a menu management application used for evaluating decisions regarding current and future menu pricing, design, and contents
100
Why should you not use generic software?
What is because there is not a seamless transfer of data. Many applications do not respond well together, and efficiency and streamlining are sacrificed.
200
What is a price point?
What is the lowest or highest selling price on a menu
200
What does the conversion table do?
What is converts ingredients by unit and costs as they pass from purchasing to storing to production
200
Maintain rigid specifications, move the menu item to a high-visibility location on the menu, tests for selling price elasticity, and uses suggestive selling techniques
What is Managing Stars
200
What menu items are considered stars?
What is menu items high in both MM and CM
200
What are 5 of 10 items located in the Automated Beverage Control System Record?
What are beverage items, names, portion sizes, selling prices, total sales, taxes, tips, check serial numbers, server identification codes, and locations
300
What is a count down function?
What is a feature on a POS system that enables the tracking of item sales by perpetually monitoring inventory.
300
What does MIDF stand for?
What is menu item data file?
300
Management establishes a fixed financial component that is added to the food cost of each menu item
What is Cost-Plus Pricing
300
What Menu items are considered plowhorses?
What is menu items high in MM and low in CM
300
How is a net sales by time of day report useful?
What is because the time of day report depicts the hours of business, and when the busiest times of the day are. You are able to schedule around the peak hours.
400
What is menu engineering?
What is an application where management evaluates current and future menu pricing, design, and contents. Focuses on the number of dollars a menu contributes to profit, and not just cost percentages
400
What management system may overlap within the ingredient file?
What is the standard recipe file?
400
To minimize the time it takes to process input into output, minimize the handling and rehandling of data, minimize the amount of unnecessary output
What is Objectives of Electronic Data Processing
400
What are considered dogs?
What is items low in MM and low in CM
400
What does the product usage report show?
What is the detailed record of amount of product used, and to compare to see if items are being given away for free.
500
What is postcosting?
What is the number of menu items sold multiplied by the standard recipe costs which determines potential food costs amount.
500
What is the abbreviation for recipe item data file?
What is RIDF?
500
Joe's favorite choice at the copper turret along with his favorite extra side
What is Turkey Club and Cranberry Mayo
500
What percentage determines whether a Menu Mix is high or not?
What is 70%
500
What are the differences between precosting and postcosting?
Precosting is forecasted guest counts with standard menu item recipe costs to produce an index of expenses before the actual meal period, while postcosting multiplies the number of menu items sold by standard recipe costs to determine the potential food cost amount.