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WorksheetsFQM Quiz
Total questions: 10
Worksheet time: 4mins
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
