Deck 4: Managing Inventory and Production

Question 1

In the management of inventory, what does the acronym FIFO stand for?

A) Fast in, fast out
B) First in, first out
C) Fresh in, fresh out
D) Freeze in, freeze out

Answer 1

B

Question 2

Which product would be best stored and served utilizing the LIFO system of inventory management?

A) Milk
B) Donuts
C) Canned peas
D) Dried parsley

Answer 2

B

Question 3

Dry-storage areas in a foodservice operation should be maintained at a temperature ranging between

A) 25 ^ºF and 35 ^ºF (-4 ^ºC and 2 ^ºC).
B) 45 ^ºF and 55 ^ºF (7 ^ºC and 13 ^ºC).
C) 65 ^ºF and 75 ^ºF (18 ^ºC and 24 ^ºC).
D) 85 ^ºF and 95 ^ºF (29 ^ºC and 35 ^ºC).

Answer 3

C

Question 4

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

A) 30 ^ºF (-0.4 ^ºC) or less.
B) 31 ^ºF (-0.5 ^ºC) or above.
C) 41 ^ºF (5 ^ºC) or less.
D) 42 ^ºF (6 ^ºC) or above.

Question 5

To allow for proper cleaning and to ensure proper ventilation, what is the minimum number of inches shelving should be placed above the ground?

A) 4
B) 6
C) 8
D) 10

Question 6

Potentially hazardous foods are those which must be carefully handled for time and

A) cost.
B) weight.
C) quantity.
D) temperature.

Question 7

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

A) Par value ÷ Item Value = Item Inventory Value
B) Par value × Item Value = Item Inventory Value
C) Item Amount ÷ Item Value = Item Inventory Value
D) Item Amount × Item Value = Item Inventory Value

Question 8

A manager has a total of 1.5 cases of canned green beans held in storage. The green beans cost $18.50 per case. What is the total inventory value of this manager's canned green beans?

A) $12.33
B) $18.50
C) $27.75
D) $42.33

Question 9

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?

A) $66.70
B) $76.70
C) $86.70
D) $96.70

Question 10

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

A) an ABC inventory.
B) a static inventory.
C) a physical inventory.
D) a perpetual inventory.

Question 11

The issuing of a stored item should take place only after the item has first been properly

A) sold.
B) requisitioned.
C) pre-portioned.
D) made recipe-ready.

Question 12

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

A) Keg beer
B) Box wines
C) Bottled spirits
D) Bottled wines

Question 13

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

A) ABC inventory
B) Static inventory
C) Physical inventory
D) Perpetual inventory

Question 14

What is the inventory management system that utilizes bin cards?

A) ABC inventory
B) Static inventory
C) Physical inventory
D) Perpetual inventory

Question 15

When utilizing the ABC inventory system, what is true about items in category C?

A) The number of items is small, and the total value of the items is small
B) The number of items is small, and the total value of the items is large
C) The number of items is large, and the total value of the items is small
D) The number of items is large, and the total value of the items is large

Question 16

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?

A) Lemon slices
B) Fresh trout fillets
C) Fresh garlic cloves
D) Hungarian paprika

Question 17

What formula do managers use to determine the order amount of the products they need to purchase?

A) Par Value - On Hand + Special Order = Order Amount
B) Par Value + On Hand + Special Order = Order Amount
C) Par Value - On Hand - Special Order = Order Amount
D) Par Value + On Hand - Special Order = Order Amount

Question 18

A standardized recipe yields 55 servings and costs $68.75 to produce. What is the portion cost of this recipe?

A) $0.80
B) $1.05
C) $1.25
D) $1.45

Question 19

When portioning a product using a # 12 scoop, how many portions can be served from 1 gallon of the product?

A) 12
B) 24
C) 36
D) 48

Question 20

Which type of food service operation would likely produce the most number of carryovers each day?

A) Sub shop
B) Cafeteria
C) Pizza parlor
D) Quick service restaurant (QSR)

Question 21

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?

A) 50
B) 60
C) 70
D) 80

Question 22

A baker's bread formula calls for 10 pounds of flour and it produces 5 loaves. The formula calls for 15% sugar. The baker wants to make 15 loaves. How much sugar will the baker use to make 15 loaves?

A) 2.5 pounds
B) 3.5 pounds
C) 4.5 pounds
D) 5.5 pounds

Question 23

What is the purpose of a jigger?

A) Reduction of labor costs
B) Measurement of alcohol
C) Simplification of product issuing
D) Maintenance of product temperatures

Question 24

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

A) Beverage gun
B) Free-pour
C) Jigger pour
D) Metered pour spout

Question 25

Dram shop laws shift the liability for acts committed by an individual under the influence of alcohol from that individual to the

A) maker of the alcohol.
B) person who purchased the alcohol.
C) state in which the alcohol was served.
D) the person or operation that served the alcohol.

Question 26

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.

Question 27

Pasteurized beer in either cans or bottles can be stored in a cool, dark room at 50 ^ºF to 70 ^ºF (10 ^ºC to 21 ^ºC) because it does not require refrigeration.

Question 28

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

Question 29

Liquor inventories are best taken with an operation is closed.

Question 30

Requisitions are used to officially request the issuing of needed products from storage.

Question 31

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

Question 32

Food scoops are sized based on the number of portions they will serve per gallon of product.

Question 33

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

Question 34

Lack of portability is a major disadvantage of using jiggers to help control beverage costs.

Question 35

Dram shop laws address legal liability in the service of alcoholic beverages.