Question 1

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

Accepted Answer

FIFO stands for "First in, first out," which means that the oldest inventory items are recorded as sold first.

Question 2

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

Accepted Answer

Donuts are best served fresh, making them ideal for a Last In, First Out (LIFO) inventory management system to ensure the newest, freshest items are sold first.

Question 3

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

Accepted Answer

Dry-storage areas should be kept at temperatures between 50°F and 70°F (10°C and 21°C), making option C (65°F to 75°F or 18°C to 24°C) the closest and correct choice.

Question 4

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

Accepted Answer

Refrigerators used for storing potentially hazardous foods should be maintained at 41°F (5°C) or less to slow the growth of most bacteria.

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?

Accepted Answer

Shelving should be placed at least 6 inches above the ground to allow for proper cleaning and to ensure proper ventilation, according to food safety guidelines. This helps prevent contamination and facilitates easier cleaning underneath the shelves.

Question 6

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

Accepted Answer

Potentially hazardous foods require careful handling primarily in terms of temperature to prevent the growth of harmful bacteria and ensure food safety.

Question 7

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

Accepted Answer

The correct formula to calculate the item inventory value of products held in storage is Item Amount × Item Value = Item Inventory Value. This formula multiplies the quantity of items (Item Amount) by the cost per item (Item Value) to determine the total value of the inventory.

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?

Accepted Answer

The total inventory value is calculated by multiplying the number of cases (1.5) by the cost per case ($18.50). So, 1.5 cases * $18.50/case = $27.75.

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?

Accepted Answer

The answer of A beverage manager takes inventory and finds...

Question 10

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

Accepted Answer

Taking a physical inventory involves counting all the items in storage areas manually to know exactly what is on hand.

Question 11

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

Accepted Answer

The correct process for issuing a stored item involves it being requisitioned first. This means that a formal request or demand for the item must be made before it is issued from storage. This ensures proper tracking and management of inventory.

Question 12

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

Accepted Answer

The answer of For what types of products is the...

Question 13

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

Accepted Answer

In a perpetual inventory system, additions to and subtractions from inventory are recorded in real-time as transactions occur, providing an always up-to-date inventory level.

Question 14

What is the inventory management system that utilizes bin cards?

Accepted Answer

Perpetual inventory systems use bin cards to continuously track inventory levels, updating records with each transaction.

Question 15

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

Accepted Answer

In the ABC inventory system, category C items are those that are high in quantity but low in total value, making them less prioritized in terms of inventory management efforts.

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?

Accepted Answer

Fresh trout fillets would most likely be considered an "A" category item in the ABC inventory system because they are the main ingredient and likely the most expensive or critical to the dish's quality and cost.

Question 17

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

Accepted Answer

The correct formula for determining the order amount is: Par Value - On Hand + Special Order = Order Amount. This formula helps managers calculate how much of a product needs to be ordered by considering the desired stock level (Par Value), subtracting what is currently available (On Hand), and adding any additional amounts needed for special orders.

Question 18

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

Accepted Answer

The answer of A standardized recipe yields 55 servings and...

Question 19

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

Accepted Answer

A #12 scoop is designed to deliver 1/12 of a quart per scoop. Since there are 4 quarts in a gallon, you would get 4*12=48 scoops per gallon.

Question 20

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

Accepted Answer

Cafeterias typically prepare large quantities of various dishes in advance, expecting a high volume of customers within a limited time frame (such as lunch hours), leading to potential carryovers each day due to the difficulty in predicting exact customer demand.

Quiz 4: Managing Inventory and Production