Restaurant Management Flashcards

Flashcards for restaurant management review.

What is FIFO?

A method of stock rotation (First In, First Out)

How do you extend inventory?

Multiply the unit cost by the number of units.

Which documents should be compared when receiving?

Purchase order and delivery invoice.

What does a food date labeling system do?

Helps increase food safety and inventory control accountability.

How do you calculate daily food cost?

Requisitions + Transfers In - Transfers Out

How do you calculate inventory turnover?

(Opening + Closing Inventory ÷ 2) → Average Inventory. Cost of Food Sold ÷ Avg Inventory = Turnover Rate

What type of inventory is counted and priced?

Physical inventory

What is a credit memo used for?

To account for missing, returned, or spoiled items.

What does the Uniform Commercial Code require?

Buyer must reject goods in a timely fashion.

What document allows products to be issued?

Issue requisition

What is a production schedule based on?

Knowing the percentage of each item’s sales.

How many quiches to make for 40 servings if 1 quiche = 6 servings?

7 quiches (40 ÷ 6 = 6.7 → round up)

Why use a production chart?

To meet customer demand.

450 customers expected, lamb stew = 27% of sales, recipe yields 25 portions. How many portions needed?

122 (450 × 0.27 = 121.5 → round up)

Conversion factor to make 122 portions from 25?

4.9 (122 ÷ 25 = 4.88)

Convert 0.9 lb to oz (rounded)?

16 oz

Taste tests are part of what function?

Quality-control line check

Why are guests not finishing meals?

Portions may be too large

What helps serve hot food better?

Put hot food on hot plates

Why use liquor control systems?

To control beverage pour costs

What is at the center of portion control?

The menu

What happens if you serve larger portions than standard?

Food costs go up

What should a cost-control training manual include?

Customer service standards

Why use suggestive selling?

To increase profitability

Best way to track high-cost items like steak?

Create a product usage report

Who matches guest checks in duplicate system?

Bookkeeper

POS systems help managers do what?

Match sales with guest orders

What system ensures food is paid for before it leaves kitchen?

POS control system

What should a manager do if a guest skips out on a bill?

File a police report

Who takes end-of-shift cash register readings?

Manager

What does labor cost include?

Payroll, taxes, benefits, insurance

Who pays FICA?

Both employer and employee

Labor cost percentage formula?

Labor ÷ Sales × 100

Best way to determine how many servers to schedule?

Covers per labor hour

What is labor usage forecast based on?

Sales volume

What are budgets based on?

Projected sales and costs

Budget = $540, wage = $12/hr, shift = 3hrs, 5 days. How many cooks?

3 cooks (540 ÷ 12 = 45 hrs → 45 ÷ 3 = 15 shifts → 15 ÷ 5 = 3 cooks)

What are standard man-hours (SMH)?

Numbers used to determine staffing needs

Most efficient payroll method?

Electronic time record method

12 needed employees, 50 hired per year = turnover rate?

417% (50 ÷ 12 × 100)

What is considered fraud in a restaurant?

Overcharging

What is a service charge?

Labor-related fee

What ensures credit card data security?

PCI standards

Basic way to detect counterfeit money?

Paper and print

Where does revenue security begin?

Kitchen issuance

What is "building the till"?

A fraud technique by dishonest employees

First step in revenue collection system?

Charging the guest

Why perform cash audits?

To identify errors

Why manage accounts payable?

To improve cash flow

What form to request when invoice and order don’t match?

Credit memo