問題一覧
1
method involves analyzing sales data to detemine the most and least popular items on the menu. help in making informed decisions.
popularity index
2
maximum quantity that should be on hand at any given time
par stock
3
all recipe are not created equal. some ingredients recipe have missing ingredients,faulty seasonings etc.
standardized recipe
4
egg
3-4C
5
fruit & vegetables
4-7c
6
calculating the cost of individual menu Items by analyzing the cost of ingredients and portion
costing recipe
7
recording all purchases of Food and bev. inventory
tracking purchases
8
tracking usage patterns and portions control
monitoring usages
9
proper way of receiving f&b
accurate measurement careful handling quality control thorough verification discrepancy management
10
starts well before Food hits the pan. its a comprehensive process that encompasses every step from acquiring
from procurement to storage
11
freshness
visual inspection touchtest source
12
Issued by a seller to allow a buyer to purchased good or services in the future, similar to a gift card.
credit note
13
cost analysis
unit pricing negotiation strategy price vs. quality
14
SAME
standardization always meet expectations
15
process in warehouse
blind receiving
16
challenges in menu forecasting:
•unpredictable customer behavior •seasonal variations a trends •indecurate or insufficient data •complexity in forecasing for multiple locations •getting employee buy in for new technologies
17
those Food items that have relatively longer shelf life
non perishable
18
implementing system to track inventory level, rotation, and expiration dates to prevent overstocking or shortage
inventory management
19
dairy products
2-4c
20
supplier to food service operators
wholesales local producers manufacturing packers local farmers retailers cooperative associations
21
portion control
use of measuring cup n spoon standardized recipe inventory management demand forecasting
22
a good standardized recipe:
menu item name total yield portion size ingredient list preparation procedures nutritional analysis cooking temp and time special instructions mise en place service instructions plating garnishing
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standardized receiving process
centralized receiving documentation thorough checking record keeping inventory control quality assurance
24
InvoIves calculating the cost of each menu items before it is sold
pre costing
25
dairy products
36-39F
26
technology for forecasting
applying technology
27
meat
0-2c
28
deliaveries arrive without invoice
blind receiving
29
set of written instructions used to consistently prepare a Known quality and quantity of Food.
standardized recipe
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formula of popularity index
No. of items sold / total number of Items sold x 100
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type of measurement
volume weight count
32
organizing inventory in a logical manner to facilitate efficient stock rotation and easy access For staff during food preparation.
organization
33
the quantity of goods delivered matches the quantity which has been ordered
aims of receiving
34
quantity inspection of food items
checking documentation physical verification quality inspection
35
PURCHASING:
owner manager chef steward
36
beef
rare 120-130f med rare 130-135f med well 145-155f medium 135-145f well-155f up
37
essential for maintaining the quality and sarety of food
storage
38
accounting function and must be completely separated from purchasing to make collusion between the two function
receiving merchandise
39
those items that are typically fresh goods, have short shelf life
perishable
40
comparing actual Food expenses against budgeted or expected costs to identify variance
analyzing variance
41
blind receiving:
established supplier standardized orders later inspection planned
42
implementing measures to prevent theft, or unauthorized access to Inventory , such as restricted access to storage area
security
43
process of predicting what and how much customers will order over a given period in a restaurant
menu forcasting
44
operational afficiency , profitabilty, customer satisfaction cost reducton and waste management, improved operational efficrency;
key benefits of effective menu forcasting
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document accompanying and shipment listing good descriptions.
delivery note
46
fish
-1-1c
47
a form often used as a tool by food purchased
steward’s market quotation list