Question 1

A PO may include a variety of product information but, for each product listed, it must always include the quantity ordered and the

Accepted Answer

A)  manufacturer of the product. 
B)  price quoted by the supplier. 
C)  time of day the product is to be delivered. 
D)  amount of the product to be held in inventory. 
A)  manufacturer of the product. 
B)  price quoted by the supplier. 
C)  time of day the product is to be delivered. 
D)  amount of the product to be held in inventory. B

Question 2

What is the acceptable temperature range for refrigerated foods when they are being delivered to a food service operation?

Accepted Answer

A)  10 to 250F (-12.2 to -3.90
C)  
B)  20 to 350F (-6.7 to 1.70
C)  
C)  30 to 450F (-1.1 to 7.20
C)  
D)  40 to 550F (4.4 to 12.80
C)  
A)  10 to 250F (-12.2 to -3.90
C)  
B)  20 to 350F (-6.7 to 1.70
C)  
C)  30 to 450F (-1.1 to 7.20
C)  
D)  40 to 550F (4.4 to 12.80
C)  C

Question 3

A manager's standardized recipe makes 400 ounces of product and yields 100 portions. 15% of this recipe's weight is sugar. How much sugar will be required if the manager wants to make 200 portions of this item?

Accepted Answer

A)  7.5 ounces 
B)  75 ounces 
C)  7.5 pounds 
D)  75 pounds 
A)  7.5 ounces 
B)  75 ounces 
C)  7.5 pounds 
D)  75 pounds C

Question 4

A foodservice manager's menu includes an entree with a popularity index of 0.30. What will be the predicted number to be sold of this entrée on a day the manager forecasts 450 guests will be served?

Accepted Answer

A)  30 
B)  45 
C)  135 
D)  150 
A)  30 
B)  45 
C)  135 
D)  150

Question 5

Unopened bottled wines are highly perishable.

Accepted Answer

A) True 
 B)False

Question 6

A manager's standardized recipe makes 200 portions. The manager needs to make 120 portions. What will be the recipe conversion factor the manager will use to produce the desired yield?

Accepted Answer

A)  0.6 
B)  1.7 
C)  6.0 
D)  16.7 
A)  0.6 
B)  1.7 
C)  6.0 
D)  16.7

Question 7

Which type of alcoholic beverage would normally be labeled with a pull date?

Accepted Answer

A)  Beer 
B)  Wine 
C)  Spirit 
D)  Liqueur 
A)  Beer 
B)  Wine 
C)  Spirit 
D)  Liqueur

Question 8

The two methods used to increase or decrease a standardized recipe's yield are the factor method and the cost method.

Accepted Answer

A) True 
 B)False

Question 9

A credit memo is a procurement tool managers use to

Accepted Answer

A)  file vendor invoices. 
B)  place additional food orders 
C)  modify product specifications. 
D)  correct inaccurate delivery invoice totals. 
A)  file vendor invoices. 
B)  place additional food orders 
C)  modify product specifications. 
D)  correct inaccurate delivery invoice totals.

Question 10

What information should be excluded when managers produce standardized recipes?

Accepted Answer

A)  Portion size 
B)  Ingredient list 
C)  Item selling price 
D)  Preparation method 
A)  Portion size 
B)  Ingredient list 
C)  Item selling price 
D)  Preparation method

Question 11

A standardized recipe's yield identifies the number of portions the recipe produces.

Accepted Answer

A) True 
 B)False

Question 12

What is the procurement tool managers use to conduct comparison shopping?

Accepted Answer

A)  Bid sheet 
B)  Credit memo 
C)  Standardized recipe 
D)  Product specification 
A)  Bid sheet 
B)  Credit memo 
C)  Standardized recipe 
D)  Product specification

Question 13

A food or beverage product delivery is said to be "short" when

Accepted Answer

A)  the delivery was late. 
B)  more items than ordered were delivered. 
C)  fewer items than ordered were delivered. 
D)  the vendor does not provide a delivery invoice. 
A)  the delivery was late. 
B)  more items than ordered were delivered. 
C)  fewer items than ordered were delivered. 
D)  the vendor does not provide a delivery invoice.

Question 14

What is the highest USDA grade for beef?

Accepted Answer

A)  Angus 
B)  Choice 
C)  Prime 
D)  Select 
A)  Angus 
B)  Choice 
C)  Prime 
D)  Select

Question 15

The Popularity Index of a menu item is equal to the

Accepted Answer

A)  Total number of a specific menu item sold ÷ Total number of all menu items sold. 
B)  Total number of all menu items sold ÷ Total number of a specific menu item sold. 
C)  Total number of a specific menu item sold x Total number of all menu items sold. 
D)  Total number of all menu items sold x Total number of a specific menu item sold. 
A)  Total number of a specific menu item sold ÷ Total number of all menu items sold. 
B)  Total number of all menu items sold ÷ Total number of a specific menu item sold. 
C)  Total number of a specific menu item sold x Total number of all menu items sold. 
D)  Total number of all menu items sold x Total number of a specific menu item sold.

Question 16

When a buyer and seller agree to hold the price of a product constant over a defined period of time they have established a

Accepted Answer

A)  bid price. 
B)  delivery price. 
C)  contract price. 
D)  cherry pick price. 
A)  bid price. 
B)  delivery price. 
C)  contract price. 
D)  cherry pick price.

Question 17

Based on its popularity index, what is the predicted number of Seafood Hot Pots to be sold if management forecasts that 700 guests will be served?

Accepted Answer

A)  150 
B)  175 
C)  200 
D)  225 
A)  150 
B)  175 
C)  200 
D)  225

Question 18

A manager's standardized recipe produces 125 servings. The manager wants to produce 175 servings of the recipe. What will be the recipe conversion factor (RCF) the manager will use to adjust this recipe to produce the desired yield?

Accepted Answer

A)  0.40 
B)  0.71 
C)  1.40 
D)  1.71 
A)  0.40 
B)  0.71 
C)  1.40 
D)  1.71

Question 19

What is an alcoholic beverage product is made from grain and is flavored with hops?

Accepted Answer

A)  Beer 
B)  Wine 
C)  Liquor 
D)  Spirit 
A)  Beer 
B)  Wine 
C)  Liquor 
D)  Spirit

Question 20

What is the most accurate way to determine the amount of an ingredient used in a standardized recipe?

Accepted Answer

A)  Sorting 
B)  Counting 
C)  Portioning 
D)  Weighing 
A)  Sorting 
B)  Counting 
C)  Portioning 
D)  Weighing

A PO may include a variety of product information but, for each product listed, it must always include the quantity ordered and the

What is the acceptable temperature range for refrigerated foods when they are being delivered to a food service operation?

A manager's standardized recipe makes 400 ounces of product and yields 100 portions. 15% of this recipe's weight is sugar. How much sugar will be required if the manager wants to make 200 portions of this item?

A foodservice manager's menu includes an entree with a popularity index of 0.30. What will be the predicted number to be sold of this entrée on a day the manager forecasts 450 guests will be served?

Unopened bottled wines are highly perishable.

A manager's standardized recipe makes 200 portions. The manager needs to make 120 portions. What will be the recipe conversion factor the manager will use to produce the desired yield?

Which type of alcoholic beverage would normally be labeled with a pull date?

The two methods used to increase or decrease a standardized recipe's yield are the factor method and the cost method.

A credit memo is a procurement tool managers use to

What information should be excluded when managers produce standardized recipes?

A standardized recipe's yield identifies the number of portions the recipe produces.

What is the procurement tool managers use to conduct comparison shopping?

A food or beverage product delivery is said to be "short" when

What is the highest USDA grade for beef?

The Popularity Index of a menu item is equal to the

When a buyer and seller agree to hold the price of a product constant over a defined period of time they have established a

Based on its popularity index, what is the predicted number of Seafood Hot Pots to be sold if management forecasts that 700 guests will be served?

A manager's standardized recipe produces 125 servings. The manager wants to produce 175 servings of the recipe. What will be the recipe conversion factor (RCF) the manager will use to adjust this recipe to produce the desired yield?

What is an alcoholic beverage product is made from grain and is flavored with hops?

What is the most accurate way to determine the amount of an ingredient used in a standardized recipe?

Managing Revenue and Expense

Creating Sales Forecasts

Managing Inventory and Production

Monitoring Food and Beverage Product Costs

Managing Food and Beverage Pricing

Managing the Cost of Labor

Controlling Other Expenses

Analyzing Results Using the Income Statement

Planning for Profit

Maintaining and Improving the Revenue Control System

Filters

Exam 3: Purchasing and Receiving

A PO may include a variety of product information but, for each product listed, it must always include the quantity ordered and the

What is the acceptable temperature range for refrigerated foods when they are being delivered to a food service operation?

A manager's standardized recipe makes 400 ounces of product and yields 100 portions. 15% of this recipe's weight is sugar. How much sugar will be required if the manager wants to make 200 portions of this item?

A foodservice manager's menu includes an entree with a popularity index of 0.30. What will be the predicted number to be sold of this entrée on a day the manager forecasts 450 guests will be served?

Unopened bottled wines are highly perishable.

A manager's standardized recipe makes 200 portions. The manager needs to make 120 portions. What will be the recipe conversion factor the manager will use to produce the desired yield?

Which type of alcoholic beverage would normally be labeled with a pull date?

The two methods used to increase or decrease a standardized recipe's yield are the factor method and the cost method.

A credit memo is a procurement tool managers use to

What information should be excluded when managers produce standardized recipes?

A standardized recipe's yield identifies the number of portions the recipe produces.

What is the procurement tool managers use to conduct comparison shopping?

A food or beverage product delivery is said to be "short" when

What is the highest USDA grade for beef?

The Popularity Index of a menu item is equal to the

When a buyer and seller agree to hold the price of a product constant over a defined period of time they have established a

Based on its popularity index, what is the predicted number of Seafood Hot Pots to be sold if management forecasts that 700 guests will be served?

A manager's standardized recipe produces 125 servings. The manager wants to produce 175 servings of the recipe. What will be the recipe conversion factor (RCF) the manager will use to adjust this recipe to produce the desired yield?

What is an alcoholic beverage product is made from grain and is flavored with hops?

What is the most accurate way to determine the amount of an ingredient used in a standardized recipe?

Managing Revenue and Expense

Creating Sales Forecasts

Managing Inventory and Production

Monitoring Food and Beverage Product Costs

Managing Food and Beverage Pricing

Managing the Cost of Labor

Controlling Other Expenses

Analyzing Results Using the Income Statement

Planning for Profit

Maintaining and Improving the Revenue Control System

Filters