Show:
Forecasting
Food Cost
Portion Control
Labor
Formulas
100
Difference between the budgeted amount and the actual results.
What is Variance
100
a receipt for items delivered
What is invoice
100
1/3 cup scoop is what # portion size
What is number 12?
100
producing or capable of producing an effect or result
What is productive?
100
sales - expence =
What is profit
200
Allocate resources, efforts made to keep as close to the plan, evaluate results, corrective action
What is Budgeting Process
200
provides most of the operations goods
What is prime vendor?
200
the portions of beverage cost to sales price
What is pour cost percentage?
200
labor cost / sales
What is labor cost percentage?
200
food cost / sale price =
What is food cost percentage?
300
A plan that indicates an operations's financial objectives or financial standards.
What is Budget
300
the term referred to the amount left after a menu item's food cost is subtracted from its selling price
What is contribution margin?
300
the scale shows the exact weight of the product, that is, its net weight
What is tare?
300
number calculated by adding all the sales for a specific period and then dividing the total by the total number of labor hours during the same period
What is sales per labor hour?
300
# of units * unit price * total cost inventoried item
What is extending?
400
a chart that shows employee's names and the days and times that they are to work
What is crew schedule?
400
operation has enough stock on hand to get the kitchen through until the next order is delivered
What is par level?
400
pre-made products that are nearly complete but lack finishing touches such as sauces and flavoring
What is speed scratch?
400
forecast volume, determine labor budget, calculate labor hours, schedule employees, and validate forecast cost
What is controlling labor cost?
400
desired yield / current recipe yield
What is conversion factor
500
Number of customers or guest an operation will serve over a given budget cycle.
What is forecasting customer count?
500
the percentage of sales volume each menu item contributes to total sales
What is sales mix?
500
taste test is part of what mangerial function
What is Quality-control line check?
500
menu items, level of expertise needed to execute the menu items, method and amount of preparation needed, type of service, location, and special events and holidays determine what
What is labor budget
500
conversion factor * current ingredient amount =
What is desired ingredient amount