What is shrinkage?
Inventory loss due to theft, spoilage, waste, or errors.
What is invoice receiving?
Comparing delivered items to the invoice to verify accuracy before accepting.
What are the procedures that a receiving clerk should perform when receiving food?
Inspect delivery, compare to purchase order, check quantity, temperature, quality, and sign for acceptable items.
What should a receiving clerk look for when checking food quality and safety?
Correct labeling, expiration dates, damage, contamination, temperature, and overall freshness.
On what foods should temperature checks be performed when receiving products?
TCS foods like meat, poultry, fish, dairy, cut produce, and ready-to-eat TCS foods.
What must be delivered with shellfish and how long should it be kept?
A shellstock tag; must be kept for 90 days after the last shellfish is served.
What is the FIFO method of storage?
First in first out ensures older items are used before newer ones.
At what temperature should TCS foods be stored?
41°F or below for cold foods and 135°F or above for hot foods.
What is the top-to-bottom order for ready-to-eat foods and raw protein foods?
Top to bottom: ready-to-eat foods, seafood, whole cuts of beef and pork, ground meat/fish, then poultry at bottom.
TCS food must be marked with a use-by date that is no more than how many days?
7 days including the day prepared or opened.
Which fruits and vegetables do not need to be refrigerated?
Onions, potatoes, garlic, winter squash, tomatoes, bananas, avocados until ripe.
Why is it important to keep inventory levels low?
Reduces spoilage, theft, waste, and carrying cost.
What is physical inventory?
A complete count of all items in inventory at a specific time.
What is perpetual inventory?
An ongoing record that updates continuously as items are used or received.
Understand the ABC inventory method and the percentages of inventory and cost each category makes up.
Category A
items are expensive such as meat and alcohol
makes up only 20% of your inventory but accounts for 75-80% of inventory
Category B
Items are of average or moderate value and include items such as produce,
makes up 30% of your inventory but represents 10-15% of total inventory
Category C
relatively low in cost and value
Makes up 50% of inventory but are only worth 5-10% of total worth
Know how to calculate the cost of goods sold using beginning and ending inventory costs.
COGS = Beginning Inventory + Purchases - Ending Inventory.
Know how to calculate the inventory turnover rate.
Inventory turnover = COGS / Average Inventory.
What is a requisition form and when is it used?
A form to request items from storage used by departments needing supplies.
What is an ingredient room and what are the advantages?
A centralized space where ingredients are measured; advantage: efficiency and cost control.
What is Mise en place?
Everything in its place meaning organized prep before cooking.
What is batch cooking?
Cooking small batches as needed to maintain freshness.
What is forecasting?
Predicting future sales or production needs.
What is the most important factor in sales forecasting?
Historical data is the most important factor.
Know how to calculate the 5-day moving average.
Add the last 5 days sales and divide by 5.
