FSOM Managing F&B Cost (CC Procedures on Diff. FS Oprtns.

Purchasing, receiving, storage, issuance, inventory, production, service, sales, and accounting are part of the foodservice operations control cycle

• True

• False

The 5Rs (Right Quality, Right Quantity, Right Price, Right Time, & Right Source) are part of the cost control procedures in what stage of the FS cycle?

• Purchasing

• Receiving

• Storing

• Inventory

This is a purchasing control method where setting pre-determined purchase points with both minimum and maximum levels are required for each item

• Just-In-Time (JIT)

• Product Specification

• Par Level

• Product Price Comparison

This is a purchasing control tool that shows each item's detailed description (i.e., name, weight, pricing unit, etc.) so that you can receive the exact item from your supplier.

• Purchase order form

• Price comparison sheet

• Bid comparison sheet

• Product specification form

A purchasing system wherein purchases are made at one major point for the whole company and by one person-in-charge of the purchasing dept.

• Just-in-time purchasing

• Centralized purchasing

• Decentralized purchasing

• Localized purchasing

Receiving is part of the FS control system wherein items received are verified and checked against specifications as listed in the purchase order.

• True

• False

The 3 major elements that the receiver should check and verify about each item are the following except for:

• quality

• quantity

• price

• supplier

Aside from the Daily Receiving Report, the following are control forms/tools used during the Receiving Process except for:

• PO & PR Forms

• Meat tag

• Delivery Invoice

• Credit Memo

Which among the factors given below is NOT an essential for effective storage control?

• Adequate clean space

• Strict security

• Proper temperature

• Use of JIT system

The following terms are related to proper storekeeping except for:

• Par stock

• Lead Time Usage

• Product Specification

• FIFO System