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(redskin)Broccoli (frozen)Why do you think the amount of roast beef, potatoes and broccoli requested by the kitchen staff yesterday wdifferent than the amount issued by Kyle’s ingredient room staff?Answer:
Chapter 4Q 3was
Chapter 4Q 10Chapter 4, Question 10Overportioning alcoholic beverages most often causes a significant increase in beverage portion costs and it will make it more difficult to ensure an operation is practicing responsible alcoholic beverage service. As a result, overportioning when preparing and serving alcoholic beverages must be avoided.The underportioning of liquor caused by a bartender's failure to follow a drink's standardized recipe can also be a problem for an operation. What would be the likely result in an operation that consistently underportions the amount of liquor used in the drinks that it serves? Answer:
Chapter 4Q 4Chapter 4, Question 4DateInOutAmount on HandOct. 123Oct. 3221Oct. 8120Oct. 10515Oct. 121227Oct. 14225Oct. 15223Oct. 17419Oct. 19514Oct. 211226Oct. 23224Oct. 25321Oct. 30318Oct. 31117Robin Christopher uses bin cards to manage the wine inventory at the Michelin-starred Riverside Restaurant. Each of the wines held in inventory has its own bin card. The bin card for Hundred Acre Cabernet, listed on the menu for $450 per bottle, is presented below, along with its purchase and sales activity for the month of October. Make the appropriate entries on the card for the month of October to determine how much of this wine Robin should have in inventory on each of the days listed including the end of the month.Bin Number: 237Hundred Acre Cabernet, Bottle Size: 750 mlWhat would it mean if Robin took a physical inventory at the end of October and there was actually one bottle less in inventory than indicated on the wine’s bin card? What would it mean if there was actually one bottle more than indicated on the wine’s bin card?Answer:
Chapter 4Q 5Chapter 4, Question 5a. Calculate Monthly Usage $, then see (b) and (c) below.Kesha Avril operates Rio Bravo. Rio Bravo is a small, fast-casual Mexicanstyle restaurant. Keisha would like to set up an ABC inventory system for monitoring some of her inventoried products. Keisha has listed below last month’s usage for 20 key items she holds in inventory.ItemPurchase UnitChicken breast###pound$0.99$ 1,012.77 Avocado 85case$19.50$ 1,657.50 Corn tortillas 230pound$0.38$ 87.40 Skirt steak527pound$4.15$ 2,187.05 Green peppers7case$28.50$ 199.50 Onions2bag$44.00$ 88.00 Parsley4crate$18.00$ 72.00 Tortilla chips265pound$0.88$ 233.20 Chili powder12pound$4.60$ 55.20 White cheddar cheese28pound$3.50$ 98.00 Sofrito42jar$2.10$ 88.20 Rice6bag$45.00$ 270.00 Cumin10pound$6.38$ 63.80 Iceberg lettuce5case$18.50$ 92.50 Cilantro6crate$14.10$ 84.60 Fresh tomatoes16lug$11.50$ 184.00 Sour cream215-lb. carton$4.25$ 89.25 Pork butt483pound$2.78$ 1,342.74 Flour tortillas200pound$0.88$ 176.00 Tilapia fillets61pound$2.95$ 179.95 Monthly UsagePurchase Price per UnitMonthly Usage $b. After calculating Monthly Usage $ above, copy the table above and paste below. Afttable by Monthly Usage $, from largest to smallest.