Deck 7: Storing and Issuing Controls

Question 1

To help make the receiving function secure and efficient, the physical transfer of food and beverage products to the storage area should be the responsibility of:

A) supplier delivery personnel.
B) assigned staff from the property.
C) the food and beverage controller.
D) supplier delivery personnel or the food and beverage controller.

Answer 1

B

Question 2

As the inventory turnover rate decreases for a food and beverage operation:

A) more money is being invested in inventory.
B) less money is being invested in inventory.
C) stockouts are likely to occur.
D) products in storage move more quickly to production areas.

Answer 2

A

Question 3

Which of the following statements about food products classified as "directs" is TRUE?

A) Usage rates and inventory levels determine the purchasing pattern for directs.
B) Directs are always recorded in inventory records.
C) Directs are usually considered part of the food costs for the day on which they are received.
D) Directs are controlled by a minimum/maximum inventory system.

Answer 3

C

Question 4

At the Bay Restaurant, the dates stamped on food products in production areas are usually older than the dates stamped on most of the same items held in storage. Which of the following best describes the inventory rotation method of the restaurant?

A) ABCD system
B) LIFO (last in, first out) system
C) FIFO (first in, first out) system
D) weighted average system

Question 5

Storing and issuing controls help the food and beverage manager in which of the following ways?

A) They help to keep products secure from theft.
B) They curb waste.
C) They track, record, and provide information necessary for the financial accounting system.
D) All of the above

Question 6

A well­designed food and beverage issuing system will:

A) limit access to storage areas.
B) assess quantities and costs of products removed from storage.
C) match items removed from storage with actual production requirements.
D) incorporate all of the above.

Question 7

Which of the following inventory valuation methods generally creates a higher total inventory value and a lower cost of sales?

A) physical inventory valuation method
B) perpetual inventory valuation method
C) FIFO (first in, first out) valuation method
D) LIFO (last in, first out) valuation method

Question 8

How would fresh meats be categorized by an ABCD inventory classification system?

A) Class A: high in perishability and high in cost per serving
B) Class B: low in perishability and high in cost per serving
C) Class C: high in perishability and low in cost per serving
D) Class D: low in perishability and low in cost per serving

Question 9

Given the following information, calculate the inventory turnover rate for the month of March. Food Inventory End of February: $\$ 28,000$
Food Inventory End of March: $\$32,000$
Cost of Food Used in March: $\$ 195,000$

A) 6.09 times
B) 6.50 times
C) 6.96 times
D) 13.05 times

Question 10

A key difference between radio frequency identification (RFID) technology and bar code technology in the inventory valuation process is that:

A) bar code technology requires the placement of transponder tags on all products received from suppliers.
B) RFID uses hand­held wireless scanning equipment for inventory counting.
C) bar code equipment is based on a weight­per­unit concept of inventory counting.
D) RFID eliminates the need for line­of­sight reading.