Exam 12: Purchasing and Receiving

Which of the following is not a vital business form used in the food service industry?

A weekly recapitulation form is an important part of a successful food service operation. It provides a detailed description of the items being purchased.

A purchase order is a written form that indicates to the vendor how many items are to be delivered to an establishment, and lists the prices for each item.

An ____________________ is a written document listing goods sent to a purchaser by a vendor with their prices, quantity, and charges.

Round to the nearest hundredth of a percent. The sales of January 15 in the ZZZZ Restaurant were $5,705.00 and $9,765.00 in the bar. The cost of food was $2,350.00, and the bar costs were $2,896.00. The amount of food that was sent from the kitchen to the bar was $250.00. The amount of alcoholic beverages that were sent to the kitchen from the bar was $105.00. Without calculating transfers, what is the beverage cost percentage? ____________%

Round to the nearest hundredth of a percent. The sales of January 15 in the ZZZZ Restaurant were $5,705.00 and $9,765.00 in the bar. The cost of food was $2,350.00, and the bar costs were $2,896.00. The amount of food that was sent from the kitchen to the bar was $250.00. The amount of alcoholic beverages that were sent to the kitchen from the bar was $105.00. Without calculating transfers, what is the food cost percentage? ____________%

An invoice accompanies each shipment or delivery of food brought into a food service operation.

A(n) _____ is a written document listing goods sent to a purchaser by a vendor with their prices, quantity, and charges.

Multiply the quantity times the unit price to find the extension price.

Recently, the trend has been to compare vendor prices at the beginning of the year and purchase from one vendor throughout the year. This vendor is referred to as the ____________________ ____________________.

If an establishment has a policy of using invoices, then the invoice can be used by the bookkeeper to check against a copy of the invoice before the bill is paid.

On a purchase order, to find the amount column, multiply the number of cases times the price.

Most restaurants use _____ when purchasing meat, seafood, and produce (fruit and vegetables).