2nd LE Flashcards
T or F
Profit is dependent on sales volume and total cost of operations.
T
Not a controllable cost
Rent
Cost control description except
a. Use historical data in budgeting
b. Establishment of standard operating procedures in use of equipment and utilities
c. Scheduling for peaks and valleys
d. NOTA
d. NOTA
What can be done best to control cost of food
A. Effective scheduling
B. Menu engineering
C. Use of convenience food
D. Maximize use of equipment
B. Menu engineering
Activity has the objective of procuring the right quantity and quality of raw materials
Purchasing
How many quotations is needed in market buying
3 qoutations
% shrinkage for optimum costing
lowest % shrinkage
Which best demonstrates product specification
a. boneless chicken
b. chicken thigh fillet no skin
c. Ground meat
d. Egg, grade A
b. chicken thigh fillet no skin
In determining the quantity standard for pork, which should be done
Butchering test
Type menu do most quick service restaurants often utilize
Static Menu
Major deciding factor when planning for the types of dishes to be prepared in relation to operations
Equipment
Papaya substitute in chicken tinola
Sayote
Example of convenient food for food production
a. Whole fish
b. Dressed chicken
C. drawn fish
d. chicken in parts
d. chicken in parts
Often mistaken as cucumber
Zucchini
Helps decide the usually prepared dishes to be prepared in greater quantity
Product Mix
Done first in preparing cycle menu
Decide protein item
Major deciding factor wen planning for types of dishes to be prepared in relation to sales
Customer preference
Local regulations primarily monitor standards of purchased rice
National Grains Authority
Not considered in purchasing
Number of personnel
Software program usually used in purchasing
MS Excel
T or F
Specification involves a detailed description of a product
True
T or F
Purveyor and Seller enters a contract in formal method
True
Factor in cycle menu considering financial gains
Profitability Index
Factor in cycle menu which considers customer preferences
Popularity Index
T or F
Brand names and container sizes are examples of specifications. Specification of products is a means of commnication estabolished standards.
Both statements are True
T or F
In food service best brands and highest grades should always be purchase. Highest quality ingredients always assure producing the right quality of dishes.
Both statements are False.
wc is considered when selecting sipliers in food service operations
delivery shced
food safety certification
capacity to meet minimum reuqiremrnts
AOTA
poultry part avoided when planning for low fat diets
Wing
false about good practices in purchasing
done on rando days depending on the season
Fish used in low fat diets
Bangus
Unpopular but profitable items
Puzzle items
Paypay and Kasim are derived from the same primal cut
T or F
True
Has a direct impact on food costs
Standardized Recipe
In purchasing large amount of spices what should be the market form
Dried, whole
Planning the menu for a week can control cost in
Food, Labor, and Overhead
Best demonstrates controlling cost in menu planning
Alternate days for expensive protein source
Do not demonstrate logistical consideration in menu planning
Increase man power with increase production volume
Best demonstrates food safety consideration in purchasing
-securing supplies from GMP certified suppliers
Do not demonstrate controlling cost in purchasing
Conduct bidding among potential suppliers
