Food and Beverage Operations Flashcards
6 cards from real CHP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food and Beverage Operations flashcards as text
A restaurant manager is calculating the food cost for the previous month. They began with a starting inventory valued at $15,000, made purchases totaling $10,000, and ended with an inventory of $12,000. What is the actual food cost for the month?
Answer: $17,000
The formula to calculate actual food cost is: Starting Inventory + Purchases - Ending Inventory. In this scenario, it is $15,000 + $10,000 - $12,000 = $17,000.
In menu engineering, a 'Plow Horse' is an item with which of the following characteristics?
Answer: High Popularity, Low Profitability
A 'Plow Horse' is an item that is very popular with customers but has a low contribution margin (profitability). While they are crowd-pleasers, managers should consider strategies to increase their profitability, such as by slightly increasing the price or reducing portion size.
Which inventory valuation method assumes that the first products purchased are the first ones to be sold or used, making it particularly suitable for perishable goods?
Answer: FIFO (First-In, First-Out)
The FIFO (First-In, First-Out) method ensures that older inventory is used before newer stock. This is crucial in food and beverage operations to minimize spoilage and waste of perishable items like produce and dairy.
A catering manager is implementing a Hazard Analysis and Critical Control Points (HACCP) system. During the process, the team identifies that the internal temperature of cooked chicken must reach 165°F (74°C) to be safe. This temperature requirement is an example of which HACCP principle?
Answer: Establishing a critical limit
Establishing a critical limit is the third principle of HACCP. It involves setting a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a Critical Control Point (CCP) to prevent, eliminate, or reduce a food safety hazard to an acceptable level. The specific temperature of 165°F for chicken is a classic example of a critical limit.
Which of the following is the PRIMARY responsibility of the receiving clerk in a food and beverage operation?
Answer: Verifying that the quantity and quality of delivered items match the purchase order.
The primary role of the receiving clerk is to conduct a thorough inspection of all incoming goods to ensure they match the specifications on the purchase order in terms of quantity, quality, and price. This is a critical control point for managing costs and maintaining standards.
A hotel's bar manager notices that beverage costs are increasing despite consistent sales volume. To gain better control, the manager implements a system where bartenders must return an empty liquor bottle to the storeroom before they can receive a new, full bottle. This practice is known as:
Answer: Bottle-for-bottle exchange
The bottle-for-bottle exchange system is a common beverage control procedure used to prevent theft and unauthorized consumption. It ensures that for every bottle issued, a corresponding empty one is accounted for, providing a simple yet effective control mechanism.