Ops Excellence workshop - Write off quiz

Food Service SOP - Ordering should be based on:

• Demand

• Standing order

Answer explanation

Ordering should be based on demand need and not on standing orders

Suboptimal order quantity results in high write offs and wastages or loss of sales

(e.g having insufficient qty during peak periods or having excess qty during lull periods)

Write offs should be recorded and verified

• daily

• weekly

• monthly

• yearly

Answer explanation

Write offs should be recorded by staff at the end of everyday. Staff should place items that are written off in a desginated bin, and BICs to verify the following day. (compare items in bins vs write off form)

Which of the following is not a method to minimize food wastages?

• FIFO - Put fresher items at the back of display case

• Plus sell

• full display food service items at all times

Answer explanation

Full display should be done only right before peak period (e.g morning crowd, lunch crowd, dinner crowd)

When displaying food service items, staff should lookout for

• Charred items

• Bubbly and yellow pau skins

• Shelf life of products

• All of the above

Plus selling is important because it can:

• Increase sales

• Minimize wastages

• Improve customer service

• All of the above