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Stock & Inventory

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

In MBO Manager Manual there are 6 Sections/ Module. In which section for Stocks & Inventory?

a)

Section 4

b)

Section 1 ,2 and 6

c)

Section 5

d)

Section 3

2.

For stock ordering we need to use __________ as a guideline.

a)

Forecast sales

b)

Forecast programming

c)

Forecast admits

d)

D: Forecast from the sky

3.

 All food items should be stored at least _____ above the floor.

a)

15cm

b)

20cm

c)

25cm

d)

30cm

4.

How frequently do we do stock ordering?

a)

Don’t know

b)

Follow the schedule sent by the F&B department

c)

As per like

d)

Triple a week

5.

Things that need high consideration while doing food storage are below except:

a)

Stock checking & labeling

b)

Dry food

c)

Stock rotation

d)

Thawing

6.

What are your roles as Manager on Duty (MOD) for stock & inventory?

a)

Stock Ordering, Receiving & Storing, Arrangement & Movement, Stock Count, and Enjoying

b)

Stock Ordering, Receiving & Storing, Arrangement & Movement, Stock Count, and Gaming

c)

Stock Ordering, Receiving & Storing, Arrangement & Movement into the car, Stock Count and Waste Control

d)

Stock Ordering, Receiving & Storing, Arrangement & Movement, Stock Count, and Waste Control

7.

Which step that she uses in the 6 Transaction Track at Concession?

a)

Inquire

b)

Recommendation & Upselling

c)

Processing an Order

d)

Order Delivery

8.

What is the temperature of the danger zone?

a)

5C to 61C

b)

5C to 63C

c)

5C to 60C

d)

5C to 100C

9.

Why it is important to declare wastage daily?

a)

To ensure stock take tally

b)

To know the total sales

c)

To manage wastage cost

d)

All of them

10.

Why are we counting the stocks?

a)

To make sure your records are accurate and correct.

b)

To know balance & stocks variance

c)

To monitor stock shrinkage, identify security vulnerabilities, spot theft hot spots and closely monitor high value items.

d)

All of them

11.

Why do we need to do stock transfers in and out?

a)

For Manager on Duty (MOD) that always forget to place an order

b)

Can go other cinema and window shopping at their store room

c)

For delayed delivery or unforeseen circumstances

d)

None of them

12.

What is the meaning of FIFO?

a)

First in First Out

b)

Fast in Fast On

c)

Fall in Fall Out

d)

Follow in Follow Out

13.

Name 3 types of stock.

a)

Dry Stock, Processed Stock, and Frozen Ice

b)

Dry Stock, Processed Stock, and Raw Material

c)

Dry Stock, Processed Stock, and Frozen Stock

d)

DDry Ingredient, Processed Stock, and Frozen Stock

14.

"UOM" stands for

a)

United Onion Malaysia

b)

Unit of Management

c)

Unit of Measurement

d)

Unit of Measuring

15.

Why do we need stock management?

a)

Guest Satisfaction, Major part of the Business and Ownselft Profit & Loss

b)

CM Satisfaction, Major part of the Business and Profit & Loss

c)

Guest Satisfaction, Major part of the Business and Profit & Loss

d)

D: Guest Satisfaction, Major part of my own Business and Profit & Loss

16.

In forecast admits, we need to take into consideration_______ before placing an order.

a)

Seasonal & festive demand, holiday season, movie title, traffic flow, and also surrounding events by territory

b)

Seasonal & my demand, holiday season, movie title, traffic flow, and also surrounding events by territory

c)

C: Seasonal & festive demand, my holiday season, movie title, traffic flow, and also surrounding events by territory

d)

C: Seasonal & festive demand, my holiday season, movie title, traffic flow and also surrounding events by territory

17.

Upon receiving stock delivery from the vendor, you notice that there is a shortage in quantity as per the approved PO. The vendor informs us that there will be a second delivery as they have shortage in stock. What do you do with the stocks?

a)

Refuse the stocks

b)

Receive the stock and hold the GRN until you received all the stock.

c)

Receive the stock and do the GRN for available stock and put a remark on the GRN

d)

Call F&B and told them that you don't know what to do

18.

How loose stocks are being kept?

a)

By Outer, By Pieces, By Pack, By Roll, and By Polly.

b)

By Outer, By Pieces, By Packing, By Roll, and By Pillow.

c)

By Outer, By Pieces, By Pack, By Rolling, and By Pillow.

d)

By Outer, By Pieces, By Pack, By Roll, and By Pilly.

19.

Can we keep frozen food inside the beverage chiller in emergency cases?

a)

No

b)

Yes

c)

Maybe

d)

Yes but not more than 3 hours

20.

Can we sell overnight hot food on the next morning shift?

a)

Yes

b)

Maybe

c)

Don't know

d)

No