FQM Quiz

It is the percentage of the sales that would be spent if all products were prepared to Gold Standard Quality. It is what the inventory system calculates your food cost should be, assuming every product sold has the correct amount of ingredients

• Basefood

• Food Cost Controllables

• Paper Cost

• Gross Profit

is the amount the restaurant actually spends on food.

• Basefood

• Actual Food Cost

• Food Cost Controllable

• Gross Profit

the difference between food base and actual food cost is known as ...

• Gross Profit

• Food Cost Controllable

• Stat Variance

• Yield

include those handed out over the counter such as salt and pepper, extra sauces, but also miscellaneous items such as CO2, RDB Oil, etc.

• Stat/ Yield

• Employee Meal

• Condiments

• Unexplained Difference

is an administrative error, such as an invoice not being entered or being incorrectly entered.

• Raw Waste

• Condiments

• Stat/ Yield

• Unexplained Difference

The number of days between placing the order and the delivery of that order

• Lag Time

• Order Span

• Pad

the number of days needed to ensure a reasonable reserve inventory

• Lag Time

• Order Span

• Pad

How to calculate for UPT?

• Last Month Sales divided by Sales per Thousands

• Last Month Usage divided by Sales per Thousands

• Case Usage divided by Sales per Thousands

How to calculate for Build- To 's?

• Sales for ordering divided by case usage

• Sales for ordering multiplied by case usage

• Sales for ordering multiplied by Case Usage per Thousands

• Sales for ordering divided by Case Usage per Thousands

To have goods available in the right amounts at the right time based on customer demand, ensuring outstanding Customer Experience, and profitable business

• SPA

  (Service, Production, Assembly)

• Inventory Management

• Planned and Daily Maintenance

• Ordering