Exam 7: Food Production Control II: Quantities

In a nearby restaurant, steak normally accounts for 25% of total sales on any Sunday when the weather is fair. The weather next Sunday is expected to be fair, and management is projecting volume of 500 covers, so the correct forecast for steak sales is 175.

The basic data for developing a restaurant sales history is recorded by:

One advantage to arranging a sales history by menu item is that this arrangement permits comparison of all sales for one entire operating period with all sales for another operating period.

Popularity index is the ratio of the number of portions of a given item sold to the total number of all items sold.

In a nearby restaurant, the popularity index for steak is 22%. The volume forecast for next Thursday is 400 covers, so the forecast for steak sales should be:

Arranging a sales history by day of the week facilitates identification of sales trends for an overall operating period.

Sales histories can be used to predict:

In a nearby restaurant, steak accounted for 72 of the 240 items sold last Wednesday. Popularity index for steak for that day is:

In the restaurant business, sales forecasts are:

On the form used for par stock control of preportioned entrees, total issues minus returns to the steward equals the number of portions consumed.

The manual method and the mechanical method are the two most commonly used for recording and summarizing customers' selections from a menu so that the data can be added to the sales history.

Void Sheets are used to record the names of cooks who have prepared portions of food which customers have sent back to the kitchen.

Servers are important contributors to the development of accurate sales histories.

In the restaurant business, a sales history is:

Production Sheets are prepared:

Forecasts of total anticipated volume for a given day should take into account such factors as weather and the condition of the economy in the surrounding community.

A normal first step in forecasting food sales for a given day is to predict total anticipated dollar sales volume for that day.

The standard procedures required to control production volume include maintaining sales histories, forecasting portion sales, and:

The Portion Inventory and Reconciliation form includes:

Which of the following would NOT appear on a Void Sheet?