Exam 4: Managing Inventory and Production

Safety stock is the amount of an inventory item managers anticipate using before purchasing that item again.

Refrigerators used to store potentially hazardous foods (PHFs) should be maintained at a temperature of

A manager forecasts that 80 servings of Sea Bass will be sold today. The operation has carried over 15 usable servings of sea bass from yesterday and the manager wishes to maintain a margin of error of 5 servings. What should be the number of Sea Bass portions produced today?

In which inventory system are additions to, and subtractions from, stored product amounts recorded as they occur?

A manager offers sautéed trout fillets on the menu. If the manager utilizes the ABC inventory system, which item used to produce this menu item would most likely be considered an "A" category item?

Which beverage production control system would require the greatest amount of financial investment on the part of a bar owner?

In most cases, convenience foods have a lower food cost per serving than products that are made on-site.

Portion cost is the amount of money required to produce one serving of a menu item.

Liquor inventories are best taken with an operation is closed.

For what types of products is the "empty-for-full" replacement system most appropriate?

A beverage manager takes inventory and finds that, for a specific brand of gin, there are three full bottles and one bottle that is 4/10 full. The value of the gin is $25.50 per bottle. What will be the inventory value assigned to this brand of gin?

When foodservice workers conduct actual counts of the items held in their operations' storage areas, they are taking

What is the formula used to calculate the item inventory value of products held in storage?

What is the inventory management system that utilizes bin cards?

Operations using a FIFO storage system rotate their stock so that products already on-hand are used prior to the use of more recently delivered products.