Food and Beverage Operations Flashcards

Which inventory control method assigns the cost of the most recently purchased items to cost of goods sold first?

Answer: LIFO

LIFO (Last In, First Out) assigns the cost of the most recently purchased inventory to cost of goods sold first.

A restaurant's beverage cost percentage is calculated by dividing beverage cost by:

Answer: Total beverage sales

Beverage cost percentage = (beverage cost ÷ beverage sales) × 100, keeping food and beverage costs tracked separately.

What is the primary purpose of a standardized recipe in food and beverage operations?

Answer: To ensure consistent quality and portion control

Standardized recipes ensure consistent taste, appearance, and portion size every time a dish is prepared, controlling both quality and cost.

Which service style involves food being presented on a platter by the server and then portioned at the table?

Answer: Russian service

Russian service has the server present platters of food to guests and portion it tableside onto guests' plates.

A hotel banquet department is setting up for a buffet. The minimum safe holding temperature for hot foods is:

Answer: 140°F (60°C)

The FDA Food Code requires hot foods to be held at or above 140°F (60°C) to prevent bacterial growth.

What does the term 'mise en place' refer to in professional kitchen operations?

Answer: Having all ingredients and equipment ready before service

Mise en place is a French culinary phrase meaning 'everything in its place,' referring to preparation of all ingredients and tools before cooking begins.

A cocktail lounge manager notices drinks are being over-poured. The BEST corrective action is to:

Answer: Implement jigger use and conduct regular pour tests

Mandatory jigger use combined with regular pour testing is the most effective operational control to reduce over-pouring and lower beverage costs.