Chapter 6-10

Question 1

Standing in fridge counting/weighing.

Answer 1

Physical inventory

Question 2

High perishability - high cost (meat,fish,seafood)

Answer 2

Class A

Question 3

Low perishability - high cost (frozen meats, canned meats)

Answer 3

Class B

Question 4

High perishability - low cost ( fresh poultry produce, dairy)

Answer 4

Class C

Question 5

Low perishability - low cost ( condiments, spices, flour, sugar)

Answer 5

Class D

Question 6

More expensive (meats, seafood) requires tight controls. Inventoried regularly.

Answer 6

Stores

Question 7

Less expensive, usually used quickly (produce, dairy). Not recorded on inventory sheets.

Answer 7

Direct

Question 8

Keeping running balance

Answer 8

Perpetual inventory

Question 9

Established # of bottles of each beverage behind storage. The number of empty bottles at the beginning/end determines # needed to replenish. Empty bottles need to be presented before new bottles being issued. If run out regularly, should re-examine and possibly increase. When not in operation, should be locked

Answer 9

Bar pars

Question 10

Preparation, cooking, holding

Answer 10

Production sharing

Question 11

Sales history, weather, special events, menu mix

Answer 11

Things to consider when forecasting

Question 12

Limit access to storage area.
Match items removed with actual production requirements.
Access quantities and costs of products removed from storage.

Answer 12

Objectives of issuing systems.

Question 13

Dept completes issue requisition to store room. Store room issues requested product.

Answer 13

Issuing

Question 14

Storeroom sends purchase requisition to purchase department. Purchasing department completes purchase order. Sends to receiving, accounting and supplier.

Answer 14

Puchasing

Question 15

Checks products against delivery invoice/ purchase order. Sends delivery notice to accounting.

Answer 15

Receiving

Question 16

Pays supplier according to delivery invoice/ purchase order

Answer 16

Accounting

Question 17

Provides advice/suggestions

Answer 17

Purchase agent

Question 18

Decision makers on quality/quantity

Answer 18

Line managers

Question 19

Ultimately responsible for purchasing decisions

Answer 19

Food and beverage managers

Question 20

Brand liquor served when brand not specified

Answer 20

House

Question 21

Brand offered of high quality and price than house

Answer 21

Call

Question 22

Very higher quality and price, than call. Choice of specific wine and beer can have some influence depending on how customers perceive the property.

Answer 22

Premium

Question 23

Called safety level. Number of purchase units that must always remain in inventory

Answer 23

Minimum

Question 24

Greatest number of purchase unit permitted in storage

Answer 24

Maximum

Question 25

Number of units in stock when order is placed

Answer 25

Order point

Question 26

Number of purchase units withdrawn from inventory between order placing time and delivery.

Answer 26

Lead time quantity

Question 27

Number of purchase units used pre order period

Answer 27

Usage rate

Question 28

Identifies bottle of alcohol as house property.

Answer 28

Bottle marking