CCA Cost Control & Purchasing Flashcards
6 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CCA Cost Control & Purchasing flashcards as text
What is the purpose of a physical inventory in a food service operation?
Answer: To determine the actual value of food on hand, which is used to calculate the cost of food sold
A physical inventory counts and values all food on hand, and when combined with beginning inventory and purchases, allows the operation to calculate the true cost of food sold.
What does a menu engineering analysis classify as a 'star' item?
Answer: A menu item with high profitability AND high popularity
In menu engineering, 'Stars' are items that are both highly popular (high sales volume) and highly profitable (high contribution margin), and should be promoted prominently.
Which of the following best describes the difference between fixed and variable costs in a food service operation?
Answer: Fixed costs remain constant regardless of sales volume; variable costs change in proportion to sales
Fixed costs (rent, insurance, salaried wages) remain constant regardless of how busy the operation is, while variable costs (food, hourly labor, utilities) fluctuate in proportion to sales volume.
What is the purpose of competitive bidding in food purchasing?
Answer: To obtain the best price and quality by soliciting quotes from multiple suppliers
Competitive bidding solicits price quotes from multiple qualified vendors for the same product, allowing the buyer to select the best combination of price, quality, and service.
What is 'portion control' and why is it critical to cost control?
Answer: Serving consistent, predetermined portion sizes to ensure consistent food cost and customer satisfaction
Portion control involves consistently serving predetermined amounts of food, which is essential for maintaining the food cost calculations that form the basis of menu pricing.
What information is typically included on a receiving invoice that should be verified upon delivery?
Answer: Item description, quantity, unit price, total price, and delivery date, which should be checked against the purchase order
Upon receiving a delivery, the receiver must verify that item descriptions, quantities, unit prices, and total prices on the invoice match the original purchase order and that quality standards are met.