Show:
Purchasing
Purchasing Cont.
FoodService Cost
FoodService Cost Cont.
Misc.
100
What is BFOQ?
Bona fide occupational qualification
100
What is a credit memo?
Used to adjust information about the products quantities and costs recorded on a delivery invoice.
100
Food that is measured or weighed before going into the service line.
Pre-Portion Item
100
What should the manager do if a guest refuses to pay the bill or flees the scene?
Manager should contact the police
100
What is FAT TOM?
Food Acidity Time Temperature Oxygen Moisture
200
What is an audit trail?
Step-by-Step record that traces financial data to its source.
200
What is a pallet?
Portable platform, or rack, typically made of wooden slats, that is used to store and move cases of products stacked on it.
200
What does the daily sales report show?
Sales, Cash, and Charges. Also shows shortage of money or over.
200
What is a Duplicate guest-check system?
Procedure that uses written records of what guests purchased and how much they were charged for the items.
200
Who developed the Brigade de cuisine?
Georges Auguste Escoffier
300
What is a small amount of cash that is used to make low-cost purchases?
Petty Cash Fund
300
After the delivery invoice has been signed, the employee receiving the products must quickly move them to their storage areas for what two reasons?
1. To help prevent lowered product quality or food safety for items that should be stored at refrigerated or frozen temperatures 2. To reduce the possibility of product theft by employees
300
Provide one example of effective selling techniques.
1) Give customers a choice. 2) Use positive adjectives like "Freshly Made" or "Slow Cooked". 3) Unique Features of products.Local grown or locally made. 4) Recommend wine pairings if wines are available.
300
What is gross weight?
The combined weight of a food item and a plate
300
Is Kobe (beef) a type of breed for cows? True or False?
False!
400
What is the purpose of a Vendor Statement?
Summarize delivery invoice charges during a specific time period.
400
What are the four steps in receiving effectively?
1.Compare Delivery Invoice and Purchase Order 2.Confirm Product Quality 3.Sign Delivery Invoice 4.Complete Receiving Report
400
What does it mean when a customer "skips"?
Leave an establishment without paying for the meal.
400
What is suggestive selling?
Often called "up-selling" or "add-on selling", uses value added suggestions from servers to increase the number or type of items customers purchase.
400
Who popularized or introduced French cuisine into America?
Julia Child
500
Why is documentation important?
1) Know if items were ordered or not. 2) Keep track of expenses. 3) Prices of each item (invoice).
500
What are the five steps of a purchasing evaluation and improvement process?
1.Develop Purchasing Goals 2.Measure Actual Performance 3.Compare Actual Performance with Goals 4.Take Corrective Action(s) 5.Evaluate Results
500
Name 3 materials that can be included in a training manual.
Written Job Description Work Assignment Station Diagrams Menu Training Costumer Service Standards
500
What are the three basic categories, based on the level of processing in pre-made items?
1.Prepared but Raw 2.Prepared food items that may be raw, partially cooked, fully cooked, blanched, or combined with one or more ingredients 3.Fully prepared items such as salad dressings, cut and serve desserts, deli meat and fresh bread.
500
Name 3 chefs that contributed to developing the Hawaii Regional Cuisine!
1)Sam Choy 2)Philippe Padovani 3)Roger Dikon 4)Gary Strehl 5)Roy Yamaguchi 6)Amy Ferguson Ota 7)Jean-Marie Josselin 8)George Mavrothalassitis 9)Beverly Gannon 10)Peter Merriman 11)Mark Ellman 12)Alan Wong