deck_17161072

Question 1

T or F

Profit is dependent on sales volume and total cost of operations.

Answer 1

T

Question 2

Not a controllable cost

Answer 2

Rent

Question 3

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

Answer 3

d. NOTA

Question 4

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

Answer 4

B. Menu engineering

Question 5

Activity has the objective of procuring the right quantity and quality of raw materials

Answer 5

Purchasing

Question 6

How many quotations is needed in market buying

Answer 6

3 qoutations

Question 7

% shrinkage for optimum costing

Answer 7

lowest % shrinkage

Question 8

Which best demonstrates product specification

a. boneless chicken
b. chicken thigh fillet no skin
c. Ground meat
d. Egg, grade A

Answer 8

b. chicken thigh fillet no skin

Question 9

In determining the quantity standard for pork, which should be done

Answer 9

Butchering test

Question 10

Type menu do most quick service restaurants often utilize

Answer 10

Static Menu

Question 11

Major deciding factor when planning for the types of dishes to be prepared in relation to operations

Answer 11

Equipment

Question 12

Papaya substitute in chicken tinola

Answer 12

Sayote

Question 13

Example of convenient food for food production

a. Whole fish
b. Dressed chicken
C. drawn fish
d. chicken in parts

Answer 13

d. chicken in parts

Question 14

Often mistaken as cucumber

Answer 14

Zucchini

Question 15

Helps decide the usually prepared dishes to be prepared in greater quantity

Answer 15

Product Mix

Question 16

Done first in preparing cycle menu

Answer 16

Decide protein item

Question 17

Major deciding factor wen planning for types of dishes to be prepared in relation to sales

Answer 17

Customer preference

Question 18

Local regulations primarily monitor standards of purchased rice

Answer 18

National Grains Authority

Question 19

Not considered in purchasing

Answer 19

Number of personnel

Question 20

Software program usually used in purchasing

Answer 20

MS Excel

Question 21

T or F

Specification involves a detailed description of a product

Answer 21

t

Question 22

T or F

Purveyor and Seller enters a contract in formal method

Answer 22

t

Question 23

Factor in cycle menu considering financial gains

Answer 23

Profitability Index

Question 24

Factor in cycle menu which considers customer preferences

Answer 24

Popularity Index

Question 25

T or F Brand names and container sizes are examples of specifications. Specification of products is a means of commnication estabolished standards.

Answer 25

Both statements are True

Question 26

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.

Answer 26

Both statements are False.

Question 27

wc is considered when selecting sipliers in food service operations delivery shced food safety certification capacity to meet minimum reuqiremrnts

Answer 27

AOTA

Question 28

poultry part avoided when planning for low fat diets

Answer 28

Wing

Question 29

false about good practices in purchasing

Answer 29

done on rando days depending on the season

Question 30

Fish used in low fat diets

Answer 30

Bangus

Question 31

Unpopular but profitable items

Answer 31

Puzzle items

Question 32

Paypay and Kasim are derived from the same primal cut T or F

Answer 32

t

Question 33

Has a direct impact on food costs

Answer 33

Standardized Recipe

Question 34

In purchasing large amount of spices what should be the market form

Answer 34

Dried, whole

Question 35

Planning the menu for a week can control cost in

Answer 35

Food, Labor, and Overhead

Question 36

Best demonstrates controlling cost in menu planning

Answer 36

Alternate days for expensive protein source

Question 37

Do not demonstrate logistical consideration in menu planning

Answer 37

Increase man power with increase production volume

Question 38

Best demonstrates food safety consideration in purchasing

Question 39

Do not demonstrate controlling cost in purchasing

Answer 39

Conduct bidding among potential suppliers