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COST CONTROL #5

quiz

COST CONTROL #5
47問 • 1年前quiz
  • Shamela Maniego
    • 通報

    問題一覧

  • 1

    starts well before Food hits the pan. its a comprehensive process that encompasses every step from acquiring

    from procurement to storage

  • 2

    PURCHASING:

    owner manager chef steward

  • 3

    those items that are typically fresh goods, have short shelf life

    perishable

  • 4

    those Food items that have relatively longer shelf life

    non perishable

  • 5

    a form often used as a tool by food purchased

    steward’s market quotation list

  • 6

    maximum quantity that should be on hand at any given time

    par stock

  • 7

    the quantity of goods delivered matches the quantity which has been ordered

    aims of receiving

  • 8

    accounting function and must be completely separated from purchasing to make collusion between the two function

    receiving merchandise

  • 9

    process in warehouse

    blind receiving

  • 10

    deliaveries arrive without invoice

    blind receiving

  • 11

    Issued by a seller to allow a buyer to purchased good or services in the future, similar to a gift card.

    credit note

  • 12

    document accompanying and shipment listing good descriptions.

    delivery note

  • 13

    essential for maintaining the quality and sarety of food

    storage

  • 14

    implementing system to track inventory level, rotation, and expiration dates to prevent overstocking or shortage

    inventory management

  • 15

    beef

    rare 120-130f med rare 130-135f med well 145-155f medium 135-145f well-155f up

  • 16

    dairy products

    2-4c

  • 17

    dairy products

    36-39F

  • 18

    egg

    3-4C

  • 19

    fruit & vegetables

    4-7c

  • 20

    meat

    0-2c

  • 21

    fish

    -1-1c

  • 22

    organizing inventory in a logical manner to facilitate efficient stock rotation and easy access For staff during food preparation.

    organization

  • 23

    implementing measures to prevent theft, or unauthorized access to Inventory , such as restricted access to storage area

    security

  • 24

    calculating the cost of individual menu Items by analyzing the cost of ingredients and portion

    costing recipe

  • 25

    recording all purchases of Food and bev. inventory

    tracking purchases

  • 26

    tracking usage patterns and portions control

    monitoring usages

  • 27

    comparing actual Food expenses against budgeted or expected costs to identify variance

    analyzing variance

  • 28

    process of predicting what and how much customers will order over a given period in a restaurant

    menu forcasting

  • 29

    operational afficiency , profitabilty, customer satisfaction cost reducton and waste management, improved operational efficrency;

    key benefits of effective menu forcasting

  • 30

    method involves analyzing sales data to detemine the most and least popular items on the menu. help in making informed decisions.

    popularity index

  • 31

    formula of popularity index

    No. of items sold / total number of Items sold x 100

  • 32

    InvoIves calculating the cost of each menu items before it is sold

    pre costing

  • 33

    technology for forecasting

    applying technology

  • 34

    all recipe are not created equal. some ingredients recipe have missing ingredients,faulty seasonings etc.

    standardized recipe

  • 35

    set of written instructions used to consistently prepare a Known quality and quantity of Food.

    standardized recipe

  • 36

    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

  • 37

    SAME

    standardization always meet expectations

  • 38

    type of measurement

    volume weight count

  • 39

    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

  • 40

    blind receiving:

    established supplier standardized orders later inspection planned

  • 41

    quantity inspection of food items

    checking documentation physical verification quality inspection

  • 42

    standardized receiving process

    centralized receiving documentation thorough checking record keeping inventory control quality assurance

  • 43

    proper way of receiving f&b

    accurate measurement careful handling quality control thorough verification discrepancy management

  • 44

    supplier to food service operators

    wholesales local producers manufacturing packers local farmers retailers cooperative associations

  • 45

    freshness

    visual inspection touchtest source

  • 46

    portion control

    use of measuring cup n spoon standardized recipe inventory management demand forecasting

  • 47

    cost analysis

    unit pricing negotiation strategy price vs. quality

    • 問題一覧

  • 1

    starts well before Food hits the pan. its a comprehensive process that encompasses every step from acquiring

    from procurement to storage

  • 2

    PURCHASING:

    owner manager chef steward

  • 3

    those items that are typically fresh goods, have short shelf life

    perishable

  • 4

    those Food items that have relatively longer shelf life

    non perishable

  • 5

    a form often used as a tool by food purchased

    steward’s market quotation list

  • 6

    maximum quantity that should be on hand at any given time

    par stock

  • 7

    the quantity of goods delivered matches the quantity which has been ordered

    aims of receiving

  • 8

    accounting function and must be completely separated from purchasing to make collusion between the two function

    receiving merchandise

  • 9

    process in warehouse

    blind receiving

  • 10

    deliaveries arrive without invoice

    blind receiving

  • 11

    Issued by a seller to allow a buyer to purchased good or services in the future, similar to a gift card.

    credit note

  • 12

    document accompanying and shipment listing good descriptions.

    delivery note

  • 13

    essential for maintaining the quality and sarety of food

    storage

  • 14

    implementing system to track inventory level, rotation, and expiration dates to prevent overstocking or shortage

    inventory management

  • 15

    beef

    rare 120-130f med rare 130-135f med well 145-155f medium 135-145f well-155f up

  • 16

    dairy products

    2-4c

  • 17

    dairy products

    36-39F

  • 18

    egg

    3-4C

  • 19

    fruit & vegetables

    4-7c

  • 20

    meat

    0-2c

  • 21

    fish

    -1-1c

  • 22

    organizing inventory in a logical manner to facilitate efficient stock rotation and easy access For staff during food preparation.

    organization

  • 23

    implementing measures to prevent theft, or unauthorized access to Inventory , such as restricted access to storage area

    security

  • 24

    calculating the cost of individual menu Items by analyzing the cost of ingredients and portion

    costing recipe

  • 25

    recording all purchases of Food and bev. inventory

    tracking purchases

  • 26

    tracking usage patterns and portions control

    monitoring usages

  • 27

    comparing actual Food expenses against budgeted or expected costs to identify variance

    analyzing variance

  • 28

    process of predicting what and how much customers will order over a given period in a restaurant

    menu forcasting

  • 29

    operational afficiency , profitabilty, customer satisfaction cost reducton and waste management, improved operational efficrency;

    key benefits of effective menu forcasting

  • 30

    method involves analyzing sales data to detemine the most and least popular items on the menu. help in making informed decisions.

    popularity index

  • 31

    formula of popularity index

    No. of items sold / total number of Items sold x 100

  • 32

    InvoIves calculating the cost of each menu items before it is sold

    pre costing

  • 33

    technology for forecasting

    applying technology

  • 34

    all recipe are not created equal. some ingredients recipe have missing ingredients,faulty seasonings etc.

    standardized recipe

  • 35

    set of written instructions used to consistently prepare a Known quality and quantity of Food.

    standardized recipe

  • 36

    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

  • 37

    SAME

    standardization always meet expectations

  • 38

    type of measurement

    volume weight count

  • 39

    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

  • 40

    blind receiving:

    established supplier standardized orders later inspection planned

  • 41

    quantity inspection of food items

    checking documentation physical verification quality inspection

  • 42

    standardized receiving process

    centralized receiving documentation thorough checking record keeping inventory control quality assurance

  • 43

    proper way of receiving f&b

    accurate measurement careful handling quality control thorough verification discrepancy management

  • 44

    supplier to food service operators

    wholesales local producers manufacturing packers local farmers retailers cooperative associations

  • 45

    freshness

    visual inspection touchtest source

  • 46

    portion control

    use of measuring cup n spoon standardized recipe inventory management demand forecasting

  • 47

    cost analysis

    unit pricing negotiation strategy price vs. quality