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Chapter 49 - Managing Resources: In Review

1. Contrast food cost with labor cost.
   
2. True or false. Par stock is a specific amount of product to be kept on hand in order to maintain a sufficient supply from one delivery to the next.
     A. True B. False
3. Why is it important for the chef or purchasing agent to compare prices?
   
4. During the receiving process, the purchase order is checked against which document from the vendor?
   
5. Proper storage reduces food waste resulting from _____ and _____.
   
6. What is the purpose of the issuing process?
   
7. How does kitchen staff find out how many of each menu item to prepare for the next service?
   
8. True or false. Chefs and foodservice managers calculate food costs for a recipe only once because it is difficult to do.
     A. True B. False
9. Indicate if each of the following is an example of as purchased (AP) product or edible portion (EP):

1. raw ground beef
   
2. peeled and cubed potatoes
   
3. whole cantaloupe
   
4. seasoned, cooked boneless chicken breast
   

10. What is the most important tool in managing labor cost?
    
11. If a company's expenses are greater than their sales, it is operating at a _____.
    
12. True or false. The amount of food used in most foodservice operations is constant with little variation.
      A. True B. False

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