WorksheetsRESTO MNGT MIDTERM QUIZ
Total questions: 10
Worksheet time: 10mins
Name
Class
Date
1.
Determine the quantity of inventory on hand that a restaurant should have at all times.
a)
Par Level
b)
Order Size
c)
Food Cost
2.
The ratio of a restaurant's cost of ingredients (food inventory and purchases) and the revenue (food sales) generated when the menu items are sold.
a)
Par Level
b)
Order Size
c)
Food Cost
3.
A complete list of items such as property, goods in stock, or the contents of a business.
a)
Inventory
b)
Purchasing
4.
The act of buying the goods and services that a restaurant needs to operate and/or manufacture products.
a)
Inventory
b)
Purchasing
5.
Identify the PAR LEVEL
a)
12
b)
2
c)
8
d)
21
6.
Identify the PAR LEVEL
a)
14
b)
26
c)
6
d)
67
7.
Identify the ORDER SIZE
a)
15
b)
5
c)
2
d)
8
8.
Identify the ORDER SIZE
a)
6
b)
22
c)
8
d)
7
9.
Identify the FOOD COST %
a)
45%
b)
1.2%
c)
2.2%
d)
38%
10.
Identify the FOOD COST %
a)
6%
b)
2.8%
c)
35%
d)
53%
100 %
