Question 1

You have purchased one 50-pound case of 80 potatoes for $16.00. What is the cost of one pound of potatoes?

Accepted Answer

A)  $.32 
B)  $.48 
C)  $.16 
D)  $.24 
A)  $.32 
B)  $.48 
C)  $.16 
D)  $.24

Question 2

Once you create your purchase specifications, you won't need to review or revise them until your chef writes a new menu.

Accepted Answer

A) True 
 B)False

Question 3

You have purchased one 50-pound case of 80 potatoes for $16.00. After cleaning and peeling the potatoes, the case yields an edible weight of 42 pounds. What is the end-product price per pound?

Accepted Answer

A)  $.48 
B)  $.42 
C)  $.32 
D)  $.38 
A)  $.48 
B)  $.42 
C)  $.32 
D)  $.38

Question 4

What is a "make or buy" decision?

Accepted Answer

The make-or-buy decision weigh

Question 5

Describe a butcher test.

Accepted Answer

A butcher test is when you mea

Question 6

Perishable products are seasonal, are more frequently purchased, and their prices are less stable.

Accepted Answer

A) True 
 B)False

Question 7

You should test products using the same conditions under which they would normally be used.

Accepted Answer

A) True 
 B)False

Question 8

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the usable weight of the primary cut?

Accepted Answer

A)  13.7 pounds 
B)  15.5 pounds 
C)  14.2 pounds 
D)  9.9 pounds 
A)  13.7 pounds 
B)  15.5 pounds 
C)  14.2 pounds 
D)  9.9 pounds

Question 9

What is a cost factor?

Accepted Answer

The ratio of the cos

Question 10

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the cost per servable pound?

Accepted Answer

A)  $5.96 
B)  $4.96 
C)  $5.15 
D)  $3.85 
A)  $5.96 
B)  $4.96 
C)  $5.15 
D)  $3.85

You have purchased one 50-pound case of 80 potatoes for $16.00. What is the cost of one pound of potatoes?

Once you create your purchase specifications, you won't need to review or revise them until your chef writes a new menu.

You have purchased one 50-pound case of 80 potatoes for $16.00. After cleaning and peeling the potatoes, the case yields an edible weight of 42 pounds. What is the end-product price per pound?

What is a "make or buy" decision?

Describe a butcher test.

Perishable products are seasonal, are more frequently purchased, and their prices are less stable.

You should test products using the same conditions under which they would normally be used.

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the usable weight of the primary cut?

What is a cost factor?

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the cost per servable pound?

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters

Exam 4: Purchase Specifications

You have purchased one 50-pound case of 80 potatoes for $16.00. What is the cost of one pound of potatoes?

Once you create your purchase specifications, you won't need to review or revise them until your chef writes a new menu.

You have purchased one 50-pound case of 80 potatoes for $16.00. After cleaning and peeling the potatoes, the case yields an edible weight of 42 pounds. What is the end-product price per pound?

What is a "make or buy" decision?

Describe a butcher test.

Perishable products are seasonal, are more frequently purchased, and their prices are less stable.

You should test products using the same conditions under which they would normally be used.

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the usable weight of the primary cut?

What is a cost factor?

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the cost per servable pound?

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters