2nd LE

Question 1

T or F

Profit is dependent on sales volume and total cost of operations.

Answer 1

T

Question 2

Not a controllable cost

Answer 2

Rent

Question 3

Cost control description except

a. Use historical data in budgeting
b. Establishment of standard operating procedures in use of equipment and utilities
c. Scheduling for peaks and valleys
d. NOTA

Answer 3

d. NOTA

Question 4

What can be done best to control cost of food

A. Effective scheduling
B. Menu engineering
C. Use of convenience food
D. Maximize use of equipment

Answer 4

B. Menu engineering

Question 5

Activity has the objective of procuring the right quantity and quality of raw materials

Answer 5

Purchasing

Question 6

How many quotations is needed in market buying

Answer 6

3 qoutations

Question 7

% shrinkage for optimum costing

Answer 7

lowest % shrinkage

Question 8

Which best demonstrates product specification

a. boneless chicken
b. chicken thigh fillet no skin
c. Ground meat
d. Egg, grade A

Answer 8

b. chicken thigh fillet no skin

Question 8

In determining the quantity standard for pork, which should be done

Answer 8

Butchering test

Question 8

Type menu do most quick service restaurants often utilize

Answer 8

Static Menu

Question 9

Major deciding factor when planning for the types of dishes to be prepared in relation to operations

Answer 9

Equipment

Question 9

Papaya substitute in chicken tinola

Answer 9

Sayote

Question 10

Example of convenient food for food production

a. Whole fish
b. Dressed chicken
C. drawn fish
d. chicken in parts

Answer 10

d. chicken in parts

Question 10

Often mistaken as cucumber

Answer 10

Zucchini

Question 11

Helps decide the usually prepared dishes to be prepared in greater quantity

Answer 11

Product Mix

Question 11

Done first in preparing cycle menu

Answer 11

Decide protein item

Question 11

Major deciding factor wen planning for types of dishes to be prepared in relation to sales

Answer 11

Customer preference

Question 12

Local regulations primarily monitor standards of purchased rice

Answer 12

National Grains Authority

Question 13

Not considered in purchasing

Answer 13

Number of personnel

Question 13

Software program usually used in purchasing

Answer 13

MS Excel

Question 14

T or F

Specification involves a detailed description of a product

Answer 14

True

Question 14

T or F

Purveyor and Seller enters a contract in formal method

Answer 14

True

Question 15

Factor in cycle menu considering financial gains

Answer 15

Profitability Index

Question 16

Factor in cycle menu which considers customer preferences

Answer 16

Popularity Index

Question 17

T or F Brand names and container sizes are examples of specifications. Specification of products is a means of commnication estabolished standards.

Answer 17

Both statements are True

Question 18

T or F In food service best brands and highest grades should always be purchase. Highest quality ingredients always assure producing the right quality of dishes.

Answer 18

Both statements are False.

Question 19

wc is considered when selecting sipliers in food service operations delivery shced food safety certification capacity to meet minimum reuqiremrnts

Answer 19

AOTA

Question 20

poultry part avoided when planning for low fat diets

Answer 20

Wing

Question 21

false about good practices in purchasing

Answer 21

done on rando days depending on the season

Question 22

Fish used in low fat diets

Answer 22

Bangus

Question 23

Unpopular but profitable items

Answer 23

Puzzle items

Question 23

Paypay and Kasim are derived from the same primal cut T or F

Answer 23

True

Question 23

Has a direct impact on food costs

Answer 23

Standardized Recipe

Question 24

In purchasing large amount of spices what should be the market form

Answer 24

Dried, whole

Question 25

Planning the menu for a week can control cost in

Answer 25

Food, Labor, and Overhead

Question 26

Best demonstrates controlling cost in menu planning

Answer 26

Alternate days for expensive protein source

Question 27

Do not demonstrate logistical consideration in menu planning

Answer 27

Increase man power with increase production volume

Question 27

Best demonstrates food safety consideration in purchasing

Answer 27

-securing supplies from GMP certified suppliers

Question 28

Do not demonstrate controlling cost in purchasing

Answer 28

Conduct bidding among potential suppliers