Purchasing
detailed descriptions of the characteristics, quality, and features of a product required for purchasing
What are product specifications?
formula used to calculate food-cost percentage
What is (Total food cost ÷ Total sales) × 100?
two factors that affect labor costs in foodservice
What is business volume and employee turnover?
the method of communicating a business’s message to its market to promote products and services
What is marketing?
a menu where items are priced separately; for example, individual appetizers, entrees, and desserts
What is an à la carte menu?
Why is it important to deal with ethical suppliers?
What is to ensure fair practices, maintain quality, avoid legal issues, and build a reputable supply chain?
Calculate the food-cost percentage if the total food cost is 500 and total sales are 2000.
What is 25?
(500÷2000)×100=25
A comprehensive plan that outlines the staffing needs for a specific period
What is a master schedule?
a specific group of consumers identified as the intended audience for a product or service
What is a target market?
a menu that changes regularly over a specific period, such as a two-week cycle of different meals.
What is a cyclical menu?
factors that affect food costs when purchasing (Name 2)
What is the growing season, quantity (bulk), market form (fresh, frozen, canned, dried), and location (transportation costs)?
the recipe cost for a dish with total food cost of 10 and it serves 4 people. What is the cost per serving?
What is 10÷4=2.50?
a detailed plan of work hours for each employee, crucial for ensuring adequate staffing and managing labor costs
What is a crew schedule?
temporary offers or discounts to stimulate sales and attract customers.
What is promotions?
Organize the following menu items in the correct order: Desserts, Beverages, Appetizers, Entrees.
What is Appetizers, Entrees, Desserts, Beverages?
a decision-making process that evaluates whether to produce a product in-house or purchase it from an external supplier
What is make-or-buy analysis?
total income generated from sales of food and beverages before expenses are deducted
What is Revenue?
high turnover increases recruitment and training costs, reducing overall productivity.
What is how employee turnover impacts labor costs?
a financial document that summarizes a company's revenues, costs, and expenses over a specific period, ultimately showing whether a business made a profit or incurred a loss.
What is a profit loss report?
a menu that offers the same items each day
What is a fixed menu?
process that involves soliciting offers from suppliers, while the quote process involves obtaining price estimates for specific goods or services
What is the bid process?
helps manage food waste and ensures consistent servings; examples include scoops, ladles, and portion scales
What is Portion control?
established benchmarks for performance and service that ensure efficiency and reduce wastage, impacting overall labor costs
What are quality standards in relation to labor costs?
a system businesses use to process transactions, including accepting payments, managing inventory, and tracking sales.
What is a Point-of-Sale (POS) system?
a menu that offers a selection of items available at any time of the day, often combining breakfast, lunch, and dinner options
What is a California menu?