L-2.2 CH 11

the company that buys food items from a farmer and then resells those same food items to a retailer is known as

which type of inventory system relies on the review of the entire stock on a regular basis

at what temp should live shellfish be stored

an economic good that is a product of agriculture or mining is an example of a

a record of all goods that a restaurant has on hand both in storage and in the kitchen is called

if a restaurants daily food cost is $550 and total sales are $1,475, what is its daily food cost percentage

par stock is 12 cases, 5cases are in stock, 2 cases used before delivery. how many cases of ketchup should be ordered

what is the proper storage humidity level for most fruits and vegetables

production sheets are usually prepared by the

a legally binding written document that details exactly what the buyer is ordering from the vendor is called a

legal business relationship in which an independent owner buys the right to use a company name, product, and logo is

which document do buyers and managers use to forecast their buying needs?

this term describes when a restaurant or foodservice operation runs out of an item

which type of inventory system records items when they are received and then when they are used up

which layer in the channel of distribution includes the farmers and ranchers who raise produce and livestock

a manager who wants to know how popular a menu item is over the course of a month would look at the

when employees illegally take inventory items for their personal use it is called

price savings created when a buyer purchases bulk quantities of food instead of individually portioned servings

the three main layers in the channel of distribution are primary sources, intermediary sources, and

items that are in constant demand are called

the amount of funds available to a restaurant or foodservice operation at any given time is called

a notice of a price that a supplier gives to a buyer during the purchasing process is called a

what form does a manager need to complete to purchase a new piece of equipment

the ideal amount of inventory items that an operation should have at all times is called

the convenience of buying food items in bulk instead of in ready-to-use portion is known as what value

store dry food away from walls and at least how many inches off of the floor?

the price that retailers pay for the convenience of selecting the time of delivery from suppliers is called what value?

the process of inspecting, accepting, and rejecting deliveries of goods and services is called

the flow of food to an operation is called the

the amount of water moisture in the air or in a contained space as a refrigerator is called

delivering lobster from cape cod to Kansas is more expensive than delivering the lobster to a market in NY, example of

wholesalers, distributors, and suppliers are all part of what layer in the channel of distribution

which production record lists all menu items that the chefs will prepare on a given day

money or other goods received by a person in exchange for purchasing from a specific vendor is called

a legal, binding business arrangement for the supply of goods or services at a fixed price is called

official procedures employees use when taking an item out of the storeroom &putting it into production is called

what describes in detail the characteristics of products and services that an operation wants to buy?

if an item is rejected at delivery, what form should the receiver complete?

when a restaurant or foodservice operation has made too much food it is called

official procedure that employees use when taking an item out of the storeroom and putting it into production is called