Chapter 8 Vocabulary quiz

A record of the number of portions of every item sold on a menu

• overhead cost

• sales history

• cost control

• revenue

The cost of the ingredients to make a beverage for sale

• customer count

• revenue

• beverage cost

• invoice

A list of items, often separate from the invoice, showing quantities of items received.

• Forecast

• cost control

• overhead cost

• packing slip

A business's effort to manage how much it spends

• cost control

• sales history

• invoice

• POS system

A bill received by the restaurant for something purchased for use, such as food deliveries and cleaning supplies.

• operating budget

• invoice

• revenue

• noncontrollable costs

The income from sales before expenses, or costs, are subtracted.

• overhead cost

• sales history

• depreciation

• revenue

Sheet listing all menu items that are going to be prepared for a given date that helps to make sure a kitchen is producing the right amount of product.

• forecast

• depreciation

• customer count

• production sheet

The number of customers an operation serves

• customer count

• cost control

• forecast

• labor costs

Costs of an operation that stay the same and cannot be adjusted by managers or chefs.

• historical data

• fixed/noncontrollable costs

• beverage costs

• food costs

Costs that are incurred only when a meal or service is provided to a guest; a manager or a chef can manage or adjust these costs based on the operation

• closing inventory

• invoice

• Controllable costs

• food costs