Food Safety
Time and temperature abuse, improper stock rotation, and inadequate sanitation practices.
What are the main causes of spoilage?
The amount of stock necessary to get the kitchen through until the next order is delivered.
What is par value?
A direct influence on the operation's profits
What is why menu prices matter?
The actual dollar value of the food used by an operation during a certain period.
What is food cost?
An intentional deception to cause a person to give up property or some lawful right
What is fraud?
41-135 degrees
What is the temperature danger zone?
A purchase order that allows the buyer to purchase a certain amount of goods, usually indicated by a dollar amount, at the stated terms within a given time period.
What is a blanket purchase order?
Market forces affecting selling price
What is competition, market differentiation, and price-value relationship?
Food costs / Food sales = ?
What is the food cost percentage?
Three parts of the Revenue Collection System
What is charging the guest, collecting revenue, and protecting cash assets?
Food contained in a package in which (a) oxygen has been removed, (b) oxygen has been displaced with another gas or combination of gases, or (c) something else has been done to reduce the oxygen content to a level below that which is normally found in air; also called reduced oxygen packed bulk food.
What is reduced oxygen packaged bulk food? (ROP)
Miscalculation/errors, professional relations, substitutions in orders, and purchaser theft
What are security concerns in the ordering system?
Total recipe cost / number of portions = ____
What is standard portion cost?
= (Opening inventory + Purchases) - Closing inventory
What is the cost of sales formula?
The working together of two or more employees for dishonest purposes.
What is collusion?
A system for ensuring product freshness and sufficient quantities, encompassing taste tests and checking standards.
What is a quality control line check?
A theoretical count based on goods received and issued, which exists on paper only.
Menu engineering is a management information tool that focuses on both the _______ and the _______ to profit of menu items.
What is popularity and contribution?
Three "credits" to cost of sales
What is grease sales, employee meals, and complimentary costs?
The four-step Revenue Security System
Food that has been previously produced but not served to customers.
What is carry-over production?
A description of the desired product’s name, intended use, grade, size, and other product characteristics; it can include general instructions regarding delivery, payment procedures, and other pertinent data.
What is a specification?
These items are popular but not very profitable; managers might consider trying a price increase for these items to make them more profitable.
What is a plow horse?
Opening inventory of July was $2,500
$6,500 worth of purchases
Ending inventory of July was $1,800
Cost of sales = ___________
What is 7,200?
A series of technology requirements for retailers and companies that process credit cards, which are designed to ensure the protection of cardholder data.
What is Payment Card Industry?