Automated Purchasing Exam #2
A case of eggs (30 dozen) costs $27.00. Two eggs make one standard portion. The standard cost of one standard portion is _______
$.15
A recipe detail and cost card indicates the use of 4 oz. of rice. The rice is purchased at $1.28 per lb. The standard cost of the standard quantity of rice used in this recipe is ______
$.32
If food cost percent is 32.8%, the cost per dollar sale equals ______
$.328
An AP pound of ground beef sells for $1.20 (AP). I am serving a 4-ounce cooked portion (4). The edible yield for ground beef is 75 percent. What is my EP cost for one serving?
$.40
A given standard recipe costs $36.40 to produce, and yields 20 portions. The standard cost of one standard portion is _____
$1.82
A buyer must place an order for mayonnaise to be delivered in 5 days. Par stock is eight cases. Two cases are on-hand, and one case will be used during the lead-time. How many cases should the buyer order?
7
In a nearby restaurant, the popularity index for steak is 22%. The volume forecast for next Thursday is 400 covers, so the forecast for steak sales should be ______
88 portions
What would not appear on a Void Sheet?
Adjusted forecast for an item
The right side of the menu precost and abstract is completed _______ sales have taken place.
After
Assuming no change in sales volume. A reduction in quantities of stores purchased and smaller average inventory is likely to result in ___________
An increase in the inventory turnover rate
The PF (portion factor) is computed as follows: _________
Divide 16 oz. by the amount of ingredient needed for one serving (in ounces)
The EP cost is equal to the AP price divided by the __________
Edible yield percentage
The standard procedures required to control production volume include maintaining sales histories, forecasting portion sales, and ________
Establishing production quantities
In menu engineering a "DOG" should always be removed from the menu.
False
True or False? "Stars" are items with high sales volume but relatively low contribution margins.
False
True or False? A book inventory is based on an end-of-month count of goods.
False
True or False? Butcher tests are used primarily to test the knife skills of newly-hired butchers in large commercial restaurants.
False
True or False? Food cost percent equals food sales divided by food cost.
False
If opening inventory is $4,000, cost of food sold is $20,000, and food sales are $80,000, then inventory turnover rate is ______
The answer cannot be determined from the information given
The lb. cost factor is the ratio of the cost of each usable lb. to ________
The dealer price per lb.
The standard portion cost for a menu item as shown on the menu precost and abstract is ________
The same on both the left and right sides of the form
In menu engineering, low sales volume is one of the characteristics of a menu item called a Puzzle.
True
True or False? "Potential savings" and "excessive cost" are two different terms for the same concept.
True
True or False? A "Puzzle" is an item that can sometimes be repositioned on the menu to make it a star.
True
True or False? A butchers test is a procedure used to determine the standard cost of one standard portion of a product portioned before cooking. It is also used to determine yield factors and cost factors.
True
True or False? A cooking loss test is a procedure used primarily to determine the standard cost of one standard portion of a product that is portioned after cooking.
True
True or False? A standard recipe is one that has been established as the correct recipe to use each time a given product is prepared.
True
True or False? Average inventory is the sum of opening and closing inventory divided by 2.
True
True or False? Daily food cost is determined by adding the daily cost of direct purchases to the daily cost of inventory issues, and then taking in account adjustments, if any.
True
True or False? In completing calculations for the butcher test, one determines ratio to total weight for a given part by dividing the weight of the part by the weight of the whole piece as purchased.
True
True or False? In completing the calculations for the cooking loss test, the weight lost in cooking is determined by subtracting the cooked weight from the trimmed weight.
True
True or False? In menu engineering the menu mix percentage column represents popularity index for those items.
True
True or False? On the form used for par stock control of pre-portioned entrees, total issues minus returns to the steward equals the number of portions consumed.
True
True or False? Physical inventory is the actual number of units of goods in storage.
True
True or False? Popularity index is the ratio of the number of portions of a given item sold to the total number of all items sold.
True
True or False? Potential savings may be defined as the difference between actual cost and standard cost.
True
True or False? Rate of inventory turnover equals net cost of food sold divided by the average inventory.
True
True or False? Servers are important contributors to the development of accurate sales histories.
True
True or False? The portion cost factor is used to determine the new cost of an identical-size portion when the dealer's price for the commercial cut changes.
True
True or False? Transfers from bar to kitchen would increase daily food cost.
True
If actual cost for a period is $47,250.00 and standard cost for that same period is $44,750.00, which of the following should also increase?
Waste and potential savings
The inventory turnover is equal to ___________
The annual cost of merchandise sold divided by the average inventory dollar value
A nearby restaurant does cooking loss tests on roast lamb, which is currently served in 6oz. portions. The lb. cost factor is 2.0, and the portion cost factor is .75. Given a dealer price of $3.00 per pound for the lamb, what would be the cost of a 7 oz. portion?
$2.63
Actual cost for March ina nearby restaurant was $35,000, and standard cost for the same period was $32,000. Sales were $100,00 for the month. Given this information, one can determine that potential savings for the period was ________
$3,000
Given the following information, determine daily food cost: directs $120.00; stores issued $300.00; transfers from kitchen to bar $20.00; transfers from bar to kitchen $10.00.
$410.00
If opening inventory is $7,000 and the closing inventory is $3,000, then the average inventory is __________
$5,000
Butcher tests in a nearby restaurant indicate that the cost of a usable ounce of sirloin steak is $.50. If standard portion size is 10 ounces, the standard portion cost is ________
$5.00
Given the following information, determine the book value of the closing inventory: issues: $300.00; opening inventory: $800.00; and purchases: $200.00.
$700.00
Given the information in #34 above, potential savings for September is calculated to be _______
$7000.00
Given the following information, determine the difference between book and actual inventory as a percentage of issues: Issues $500.00; Actual inventory $250.00; Opening inventory $200.00; Purchases $600.00.
10.0%
Given the following data, compute the number of cases needed to serve 1,575 customers. Ingredient: Iceberg Lettuce; Serving size: 4 ounces; Edible yield: 75 percent; Minimum weight per case: 36 pounds.
15 cases
Given the following data, compute the number of liters needed to serve 250 customers. Ingredient: Gin; Serving size: 55 mL; Servable yield: 95 percent.
15 liters
Given the following data, compute the number of cases needed to serve 500 customers. Ingredient: Lobster tail; Serving size: 2 tails; Servable yield: 100 percent; Number of tails per case: 50.
20
If a hospitality operation's annual cost of goods sold equals $425,000, its beginning inventory is $27,500, and its ending inventory is $11,800, the inventory turnover is approximately _______
22
If average inventory is $12,000, food sales are $90,000, and cost of food sold is $36,000, then inventory turnover rate is _____
3.0
Given information appearing below, determine food cost percent on 9/3. Food cost today $75.00; Food sales today $225.00.
30.0%
In Fribney's Restaurant, actual cost for September was $49,000. Sales for September were $140,000. Standard cost percent was 5.0% lower than actual cost percent. Standard cost percent was ______
30.0%
Given the following data, calculate the approximate number of AP (as purchased) pounds needed to serve 425 people. Ingredient: Flank Steak; Serving Size: 12 ounces (EP); Edible yield percentage: 85%.
376 lbs.
Given the following data, compute the number of pounds needed to serve 125 customers. Ingredient: Fresh spinach; Serving size: 3 ounces; Edible yield: 60 percent.
40 lbs.
True or False? In a nearby restaurant, steak normally accounts for 25% of total sals on any Sunday when the weather is fair. The weather next Sunday is expected to be fair, and management is projecting volume of 500 covers,so the correct forecast for steak sales is 175.
False
True or False? In menu engineering all items on the menu including appetizers and entrees are placed on one worksheet and treated together.
False
True or False? Plowhorses have low sales and high contribution margins.
False
True or False? Recipe yield equals total quantity produced by a standard recipe divided by the number of standard portions produced.
False
True or False? The standard portion cost for one standard portion of roast lamb may be determined by means of a butchers test.
False
True or False? Transfers from kitchen to bar would increase daily food cost.
False
The PD is equal to the PF; _______
Multiplied by the edible yield percentage
The PD (portion divider) is computed as follows: __________
Multiply the PF by the ingredient's edible (i.e. servable) yield percentage
A nearby restaurant has been serving a 6oz. portion of roast lamb. The manager can determine the standard cost of the portion provided that she know dealer price and ________
Portion cost factor
