B55E Homework Chapter 9

B55E Homework Chapter 9

1. / When should the delivery invoice be signed during product receiving?
a. / When products are removed from the delivery truck
b. / When the delivery driver indicates that all products are correct
c. / When products are being moved into storage areas
d. / None of the above
2. / Which step in the receiving process is probably the most challenging?
a. / Completing the receiving report
b. / Determining the product weight or count
c. / Comparing the delivery invoice and the purchase order
d. / Confirming that product quality is acceptable
3. / When are credit memos necessary?
a. / When the quantity of products delivered does not match that on the delivery invoice
b. / When the cost of products on the delivery invoice are not the same as on the purchase order
c. / When late deliveries are made
d. / A and B
e. / All of the above
4. / The term "slack-out seafood" refers to seafood that:
a. / Is frozen when delivered
b. / Was once frozen but is delivered thawed
c. / Has never been frozen
d. / Is an ingredient in fresh salad
5. / What is the proper temperature for refrigerated storage?
a. / Less than 41°F (5°C)
b. / Less than 59°F (10°C)
c. / Less than 0°F (17.8°C)
d. / Less than 32°F (0°C)
6. / What is the purpose of product marking as an early step in the storage process?
a. / To formally indicate that a product has been received
b. / To formally indicate that a product has been issued
c. / To indicate the date that a product was received
d. / To indicate that a product must be issued during the next production shift
7. / Another term for "food cost" is:
a. / Inventory value
b. / Inventory cost
c. / Cost of goods sold
d. / Adjusted food value
8. / Which of the following is helpful in determining the cost of products in inventory at the end of each month?
a. / Use of RFID tags
b. / Perpetual inventory
c. / Physical inventory
d. / Point-of-sale (POS) system food count reports
9. / Which of the following products should, at the least, be managed in a perpetual inventory system?
a. / All products
b. / All perishable products
c. / All products in workstation storage areas
d. / "A" food items
10. / Which of the following accounting systems matches expenses incurred with revenues generated?
a. / Accrual accounting system
b. / Cash accounting system
c. / Revenue accounting system
d. / Income accounting system
11. / What is the approximate inventory turnover rate given the following information:
- Cost of food inventory (beginning of month) - $37,500
- Cost of food purchase (this month) - $36,400
- Cost of inventory (end of the month) - $42,400
- Food cost (cost of goods sold) during the month - $81,500
a. / 1.45 turns
b. / 1.75 turns
c. / 2.04 turns
d. / Cannot calculate without additional information
12. / What is the approximate food cost percentage using the information from the previous question if the revenue is $214,000?
a. / 36%
b. / 38%
c. / 41%
d. / Cannot calculate without additional information
13. / When the minimum-maximum inventory system is used, the number of purchase units between order placement and delivery is referred to as:
a. / Safety levels
b. / Order point
c. / Lead time usage
d. / Product usage rate
14. / When the minimum-maximum inventory system is used, the minimum number of purchase units that must always remain in inventory is called:
a. / Safety level
b. / Product usage rate
c. / Order point
d. / Expediting level
15. / Suppose that a kitchen manager has a 10-case par level for a specific inventory item. Suppose also that:
- The number of cases available – 3
- The number of cases that will be used before delivery – 1
How many cases should be ordered?
a. / 4
b. / 6
c. / 8
d. / Cannot calculate without additional information
16. / Which of the following is an example of a transfer from the beverage operation when adjustments to food costs are made?
a. / Ice cream
b. / Fruit and vegetable garnishes
c. / Wines and liqueurs
d. / All of the above
17. / When a perpetual inventory system is used, which of the following is typically the authorization to move items managed by the perpetual inventory system?
a. / Delivery invoice
b. / Issue requisition
c. / Purchase requisition
d. / Credit memo
18. / Which of the following is likely to be considered an "A" item?
a. / Salt
b. / Steak
c. / Celery
d. / Bread
19. / Opportunities for theft or pilferage ______when products are left in workstation locations rather than moved back to the centralized storage area.
a. / Increase
b. / Decrease
20. / A useful perpetual inventory system ______maintain information about the dollar value of products available.
a. / Does
b. / Does not