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.

The main categories of cost are food, beverage, labor, and

A compilation of sales and cost information for a specific period of time is presented in a(n)

The expenses you incur to purchase, prepare, and serve a product are called

Which type of cost includes the costs of all of the staff from wages to benefits?

A financial plan for a specific period of time is called a(n)

Predicting the sales mix means

What is a sales history?

Companies that are one-stop shops that can provide all of the equipment, food, and supplies an operation needs are called

How many stages are there in the food flow process?

What is the result if there are inefficiencies at any stage of the food flow process?

What is the food cost percentage if you sell a meal for $40 and your food costs for that meal are $12?

What is the formula for calculating food cost percentage?

What is the primary sales tool in most restaurant and foodservice operations?

How often should meat be ordered and delivered?

How often should frozen fish be delivered?

Which inventory system assumes that stock has been rotated during the month?

Which method calculates closing inventory by multiplying the number of units of each item by the price actually paid for each unit?

Which closing inventory method multiplies the number of units of each item by the most recent price paid for the item?

A template showing the number of people needed in each position to run the restaurant and foodservice operation for a given time period is called a(n)

What type of cost is labor?

Which type of cost is made up of both fixed and variable costs?

Sales represent what type of cost element?

Which type of cost do salaried employees make up?

If a chef prepares a product that does not meet the operation’s standards, what costs increase?

Labor costs go up and down in relation to

Which type of cost changes depending on the amount of sales at an operation?

As projected sales increase, the number of employees needed

If too many employees are scheduled for a particular shift, what will happen?

Why does a crew schedule need to be created with flexibility?

When a restaurant or foodservice operation has made too much food it is called

Money or other goods received by a person in exchange for purchasing from a specific vendor is called

What describes in detail the characteristics of products and services that an operation wants to buy?

When employees illegally take inventory items for their personal use it is called

Which production record lists all menu items that the chefs will prepare on a given day?

A manager who wants to know how popular a menu item is over the course of a month would look at the

What form does a manager need to complete to purchase a new piece of equipment?

The price that retailers pay for the convenience of selecting the time of delivery from suppliers is called what value?

The process of inspecting, accepting, and, in some cases, rejecting deliveries of goods and services is called

What is the proper storage humidity level for most fruits and vegetables?

Which type of inventory system relies on the review of the entire stock on a regular basis?

Which document should be filled out by anyone who wants a job in an organization?

Which type of interview helps an interviewer decide whether the applicant is a good candidate for further interviews and potential employment?

When does a good evaluation program begin?

Which agency enforces laws that ensure everyone gets a fair chance at any job opening?

The process that a company uses to integrate new employees into an organization is called

Which type of training is appropriate for teaching skills that are easily demonstrated and practiced?

What is the most effective way for a manager to rate and evaluate employee performance?

Employers use identical application forms for everyone who applies for the same job to avoid

Performance appraisals are most often productive when they focus on the employee’s

During an interview, which cannot be a topic of questioning of an interviewee?

Most operations can run historical sales and production reports from their _______ systems.

_______ companies are one-stop shops that provide equipment, food, and supplies.

A __________________ compiles sales and cost information for a specific period of time.

The total cost associated with staff members employed by an operation is called the __________________ cost.

__________________ is the income from sales before expenses, or costs, are subtracted.

A __________________ is the number of portions that a recipe produces.

A __________________ is a form that shows how much product should be produced by the kitchen during a given period.

__________________ is the food product in storage and can be expressed in terms of units, dollar values, or both.

A __________________ is a tool used to calculate the standard portion cost for a menu item.

__________________ is a method of calculating closing inventory by multiplying the number of units of each item by the price actually paid for each unit.

__________________ is the number of employees hired to fill one position in a year’s time.

A __________________ is a chart that shows employees’ names and the days and times they are to work.

A __________________ is a template showing the number of people needed in each position to run the restaurant or foodservice operation for a given time period.

__________________ is the amount of sales an operation does for a given time period.

A(n) __________________ is a number assigned to each inventory item that alerts the buyer that the item needs to be restocked by the next delivery.

A(n) __________________ shows the cost of using a convenience food product compared to the cost of making the item from scratch.

A __________________ is a document that defines the work involved in a particular position.

__________________ is an activity in which employees learn the functions of another job within the operation.

__________________ is the process that a company uses to integrate new employees into an organization.

Positions not covered under the Fair Labor Standards Act are __________________ positions.

Why is cost control so important in the foodservice business?

How would you determine the number of portions a recipe will produce?

Labor costing can be defined as:

What is the difference between formal and informal buying?

Describe discrimination in the interviewing process. Which of the following is a type of question that should not be asked during an interview to avoid charges of discrimination?