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Chapter 7
Chapter 8
Chapter 9
100
The number of portions a standardized recipe produces.
What is a recipe yield?
100
These are used for portion control and include scoops, ladels, serving spoons, serving dishes, and portion scales.
What are portion control devices?
100
The total of employee's wages and the employer's contribution to FICA and Medicare, workers' compensation insurance, and employee benefits.
What is labor cost?
200
The percentage share of a given menu item in its respective category and is calculated by dividing the number of portions sold by the total number of items in the same category that were sold.
What is a popularity index?
200
The difference bewteen the gross weight and the net weight of a food item on a plate.
What is tare?
200
The total of employee's salaries or the gross total of paychecks before taxes are deducted.
What is payroll cost?
300
This chart provides the essential information a staff needs to know exactly what and how much to prepare.
What is food-production chart?
300
Using value-added suggestions to increase the number or type of items customers purchase, often called "up-selling" or "add-on-selling."
What is suggestive selling?
300
These are provided by an employer and have a monetary value, but do not affect an employee's basic wage rate. Examples include paid holidays, paid vacation, paid sick days, health insurance, life insurance, dental insurance, company-paid retirement plans, and paid continuing education.
What are fringe benefits?
400
A system that encompasses taste tests and checking standards to ensure product freshness and sufficient quantities are prepared.
What is a quality-control line check?
400
A report used to list any item that had to be discarded and the reason why; such as food that was cooked too long and could not be served to guests.
What is a waste report?
400
The number of employee work hours necessary in each job category to perform a given volume of forecasted production.
What are standard man-hours?
500
These systems are used to control beverage pour costs.
What is a liquor control system?
500
Pre-made products that are nearly complete but lack finishing touches such as sauces and flavoring.
What is speed scratch?
500
The number of employees hired to fill one position in a year's time and is a factor that directly impacts labor cost.
What is employee turnover?