Deck 7: Food Production Control II: Quantities

Question 1

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

Answer 1

True

Question 2

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.

Answer 2

False

Question 3

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

Answer 3

False

Question 4

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.

Question 5

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.

Question 6

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

Question 7

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.

Question 8

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

Question 9

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

Question 10

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

Question 11

In the restaurant business, sales forecasts are:

A) rarely accurate
B) most useful when prepared less than two hours before the restaurant opens
C) prepared on the basis of sales histories.

Question 12

In the restaurant business, a sales history is:

A) the basis for sales forecasting
B) a daily summary of portion sales
C) both (a) and (b) are correct.

Question 13

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

A) servers
B) the chef
C) the cashier

Question 14

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

A) instituting par stock controls for preportioned entrees
B) establishing production quantities
C) using standard recipes for all items produced.

Question 15

Sales histories can be used to predict:

A) portion sales for a given menu item
B) total covers for a given day
C) both (a) and (b) are correct.

Question 16

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:

A) 18 portions
B) 22 portions
C) 88 portions

Question 17

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

A) 17.3%
B) 30.0%
C) 33.3%

Question 18

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

A) reason for an item's return
B) adjusted forecast for an item
C) sales value of an item.

Question 19

Production Sheets are prepared:

A) to set preparation targets for the kitchen
B) so that sales history data can be updated
C) both (a) and (b) are correct.

Question 20

The Portion Inventory and Reconciliation form includes:

A) menu prices and portion costs
B) production methods and numbers of portions available
C) portions consumed and portions sold.