Chapter 6 Flashcards
Food production system that is utilized in the facility
Food cost control methods
The number of purveyors you purchases food from
Purchasing method and food cost control
What is an indicator in determining the selling price of a product or service
food cost percentage
What is the cost for food that is made and is not served/sold
cost of overproduction
Which cost is 3x more expensive than overproduction and is characterized by the customer not being able to be served
cost of underproduction
What is used to control food costs and includes gathering the ingredients from the standardized recipe and delivering it to the chef at the appropriate time
Ingredient assembly
What is characterized by the direct link between production and service?
conventional production
What is purchasing food in a ready to eat state besides heating
ready food production systems
What is the actual food cost of the menu for one day
daily food cost
What is the disappearance summary of food that was purchased and in no longer available for use after the month
monthly food usage
What shows the inventory on hand at a given time?
days of inventory on hand
What is the rate at which food is being used?
inventory turnover rate
What is used to ask if the menu item is affordable, or if it should be sold, or what the customer will think of the price
pre-costing the menu
What is used and compared against pre-costing and menu costing
post-costing the menu
What approach takes the daily food purchases and/or requisitions and determines the food used in production each day?
perpetual inventory system
