Culinary 2 Unit 3 Review

Revenue is the price an operation pays out in the purchasing and preparation of its products or the providing of its service.

A production sheet is a record of the number of portions of every item sold on a menu.

Prior to service, managers should taste each item to ensure it meets the operation’s standard.

Poor storage procedures and facilities can greatly increase food costs due to waste and increased labor costs.

Employee turnover refers to the number of employees who quit during a year’s time.

Although difficult to control, vermin are disease-free animals.

Par stock levels are the ideal amounts of inventory items that an operation should have at all times.

For dry storage, the temperature of the storeroom should be between 60°F and 80°F (16°C and 27°C).

Exempt positions are covered by the Fair Labor Standards Act.

The Fair Labor Standards Act established provisions for child labor.