Study Guide
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| show | Method of exercising some power over events or situations to achieve a particular result.
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| What is the definition of STANDARD when referring to Food Cost? | show 🗑
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| show | Costs that management can directly control
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| Definition: Noncontrollable costs | show 🗑
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| Definition: Fixed costs | show 🗑
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| show | Costs that increase or decrease in direct proportion to sales
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| show | Costs that increase and decrease with sales but not in direct proportion to sales
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| What are Prime Costs? | show 🗑
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| Definition: Corrective Action | show 🗑
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| show | Money restaurant takes in for food
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| show | Money spent on food
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| What is the formuala to figure the cost of food sold? | show 🗑
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| Definition: Gross profit | show 🗑
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| What is the formuala to arrive at the Gross Profit? | show 🗑
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| Definition: Labor Expense | show 🗑
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| show | Hourly wage or salary, FICA and medicare contributions, plus benefits.
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| show | Labor, controllable costs, and noncontrollable expenses
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| Definition: Profit | show 🗑
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| show | Subtract total expenses from gross profit
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| Definition: Loss | show 🗑
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| Definition: Income Statement | show 🗑
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| Definition: Line Item Review | show 🗑
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| What is another name for the Profit and Loss Statement? | show 🗑
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| show | Physical inventory at the end of a given period.
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| show | Actual dollar value of food used by an operation during a period.
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| show | Relationship between sales and the cost spent on food to achieve the sales.
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| Definition: Inventory | show 🗑
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| show | Physical inventory at the beginning of a given period.
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| Definition: Purchases | show 🗑
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| Definition: Total Food Available | show 🗑
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| show | Estimated income statement prepared before the fact.
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| What does AP mean? | show 🗑
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| show | Edible portion
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| show | Shows expected, or average, shrinkage from AP to EP
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| show | Measures amount of shrinkage during cooking or roasting
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| What is the Edible Portion (EP) method? | show 🗑
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| show | Exact size of one serving or portion.
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| show | Tool used to calculate standard portion cost
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| show | Amount of loss due to trimming, cooking, or roasting.
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| What is a Standard portion cost? | show 🗑
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| What is a Standardized recipe? | show 🗑
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| What is a Butcher Test? | show 🗑
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| show | Method of costing ingredients based on purchase price before trimming.
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| What is the Composite food cost percentage? | show 🗑
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| show | Pricing formula for selling price based on standard food cost percentage and a calculated factor.
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| Define: Markup | show 🗑
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| show | Different markups on different categories of food based on market expectations.
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| show | Pricing formula for selling price based on item cost and standard food cost percentage.
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| Define: Menu engineering | show 🗑
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| Define: Menu product mix | show 🗑
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| show | Customer's perception between selling price and value
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| show | TRA
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| show | Menu pricing Calculation Method that factors sales, costs, and profit.
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| Define: As Served | show 🗑
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| show | Person assigned to purchase products
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| What is a Commissary? | show 🗑
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| show | Purchasing method common to smaller operations requesting price quotes from 2 or more suppliers on a product.
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| show | Central purchasing method used by large operations to buy product at a percentage above invoice cost for distribution to outlets.
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| show | Bill charging for goods delivered by a supplier.
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| What is a Market quotation sheet? | show 🗑
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| show | Products with a long shelf life, such as coffee and canned goods.
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| show | A Supplier who is able to supply most items used by an operation.
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| What is Par stock? | show 🗑
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| What are Perishable goods? | show 🗑
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| show | Form listing products to be purchased.
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| What are Quotes? | show 🗑
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| What is a Sealed bid? | show 🗑
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| What is a Specification? | show 🗑
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| What is a Standing order? | show 🗑
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| show | Register of products that compares EP to AP measure.
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| show | EP weight divided by AP weight.
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| What is a Yield test? | show 🗑
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| What is the Actual price method? | show 🗑
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| What is the Averaged price method? | show 🗑
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| Daily Food Cost | show 🗑
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| What is Extending? | show 🗑
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| show | Inventory control and pricing method. Uses first in first out stock rotation. Uses last purchase price to value inventory.
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| show | An itemized list of goods on hand and their dollar value.
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| What is an Inventory breakdown? | show 🗑
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| What is Inventory turnover? | show 🗑
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| What is Issuing? | show 🗑
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| show | Method of valuing inventory based on the latest price paid.
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| show | Inventory control and pricing method. Uses last in first out stock rotation. Uses first purchase price to value inventory.
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| What is Padding? | show 🗑
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| What is a Perpetual Inventory? | show 🗑
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| What is a Physical inventory? | show 🗑
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| What is a Requisition? | show 🗑
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| What is Time and Temperature Control? | show 🗑
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| show | A form used to track items going from one foodservice unit to another.
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| What is a Conversion Factor? | show 🗑
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| show | Form showing how much product should be produced during a given meal period.
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| show | Method used to change original yield of recipe to a desired yield.
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| What is a Recipe Yield? | show 🗑
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| show | Tastings done prior to a meal period.
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| show | Report used to track food wasted and reasons for waste.
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| show | Amount of food in a serving as determined by standarized recipe.
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| What is a Portion Contol Device? | show 🗑
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| show | Item of food that is measured or weighed before going to service line.
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| Define: Plate Presentation | show 🗑
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| What is a Product Usage Report? | show 🗑
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| show | Control system using written records of what guests purchased and how much they were charged.
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| What is a Point-of-Sale (POS) control system? | show 🗑
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| show | Procedures followed in an operation to ensure that all purchases are accurate and accounted for.
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| What is a Bank in relation to a Cash Handling Procedure? | show 🗑
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| What is a Daily Sales Report? | show 🗑
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| show | Form completed by cashier showing all money, checks, and charges collected during a shirt.
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| What is Labor Cost? | show 🗑
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| show | A program for retirement and medical benefits paid for by employers and employees.
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| show | FICA
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| Who administers FICA? | show 🗑
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| show | A fund set aside for health benefits for those who cannot afford them.
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| FICA and Medicare contributions are added together and deducted from the employee's wages. True or False? | show 🗑
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| Each pay period, the employer and employee pay equal contributions to FICA and Medicare. True or False? | show 🗑
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| show | Benefits given by employer to employee that have monetary value but do not affect basic wage.
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| What is Labor Cost Percent? | show 🗑
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| show | A projection of sales, costs, and profit to guide operational decisions.
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| show | Number of dollars available for payroll during a period.
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| show | Template showing number of people needed in each position to run the operation.
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| show | Number of customer meals a waitperson can serve in an hour.
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| show | Chart showing employees' names and days and times scheduled to work.
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| show | Number of employees hired to fill one position in a year's time
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| show | Amount of time over forty hours a nonmanagement employee works in a week.
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| show | One-and-one-half times the regular hourly rate.
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| show | An agreement between management and a union representing employees regarding wages, benefits, hours, and working conditions.
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| show | Level of excellence used to measure customer satisfaction.
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| show | Level set by management to measure amount of work performed by employee.
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| Define: Job Description | show 🗑
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| show | Chart to track reasons a customer returned an item to the kitchen.
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| The Waste Report and the Return Chart may be recorded on the same chart. True of False? | show 🗑
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| show | Total hours worked by hourly employees for a given period.
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
kalimu12
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