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Chapter 6 Review your Learning

Total questions: 10

Worksheet time: 50mins

Name
Class
Date
1.

What is FIFO?

a)

A way to issue product

b)

The same as closing inventory

c)

A method of stock rotation

d)

Part of an approved vendor sheet

2.

What is the formula used to extend an inventory?

a)

Dividing ending inventory by purchases

b)

Obtaining the total cost of the inventory

c)

Multipling the unit cost by the number of units

d)

Combining the cost of a product located in the kitchen and the storeroom

3.

Which two key documents should be compared during receiving by the receiving agent?

a)

Product specification and purchase order

b)

Purchase order and delivery invoice

c)

Purchase order and credit memo

d)

Product specification and product requisition

4.

What does a food dating labeling system do?

a)

Helps increase the accountability for food safety and inventory control standards

b)

Applies only to perishable products, but is optional for nonperishables

c)

Ensures that the proper storage temperatures are maintained

d)

Satisfies requirements for local health departments

5.

If the hotel lobby coffee and pastry bar had requisitions of $565, transferred in goods of $25, and transferred out goods of $50, what would its daily food cost be?

a)

$540.00

b)

$490.00

c)

$640.00

d)

$565.00

6.

Given an opening inventory of $9,000, a closing inventory of $12,000, and a cost of food sold of $22,000, what would the inventory turnover for this establishment be?

a)

3.8

b)

2.8

c)

1.0

d)

2.1

7.

What type of inventory is counted, recorded, priced, extended, and totaled?

a)

Theoretical inventory

b)

Physical inventory

c)

Closing inventory

d)

Perpetual inventory

8.

How is a credit memo form used?

a)

It is used to account for missing, returned, or spoiled items

b)

It is used only on food returns from guests

c)

It is used to issue credits to restaurant or foodservice departments

d)

It is used when products are paid by credit card

9.

What is the key provision of the Uniform Commercial Code?

a)

Allows the buyer to reject goods for any reason

b)

Excludes some food and beverage purchases

c)

Requires the buyer to reject the goods in “a timely fashion”

d)

Disallows replacement of damaged goods

10.

Which document should employees present to have products issued?

a)

Issue requisition

b)

Issue removal claim

c)

Issue authorization form

d)

Issue adjustment record