Inventory Management & Supply Chain Flashcards
7 cards from real CRM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Inventory Management & Supply Chain flashcards as text
A restaurant manager notices that actual food costs are 5% higher than theoretical costs. The FIRST step to investigate is:
Answer: Audit portion sizes, waste records, and inventory counts
Auditing portion sizes, waste, and inventory records helps identify the specific cause of the variance before taking corrective action.
What is 'dead stock' in a restaurant context?
Answer: Inventory that has passed its expiration date and cannot be used
Dead stock refers to inventory that has expired or become unusable, representing a direct financial loss to the restaurant.
Which document should a receiving clerk compare against when accepting a delivery to verify price and quantity?
Answer: The purchase order
The purchase order contains the agreed-upon prices and quantities, making it the reference document for verifying incoming deliveries.
A restaurant uses the ABC inventory classification system. Items in category 'A' are characterized by:
Answer: High value representing the largest share of total inventory cost
ABC analysis categorizes 'A' items as high-value items that typically represent about 80% of total inventory expenditure despite being a small percentage of items.
What does 'days on hand' (DOH) measure in inventory management?
Answer: How many days the current inventory will last at current usage rates
Days on hand calculates how long current stock will last based on average daily usage, helping managers time reorders appropriately.
When a vendor substitutes a product without prior approval during a delivery, the receiving manager should:
Answer: Reject the unauthorized substitution and document it
Unauthorized substitutions should be rejected to maintain quality standards and contractual terms; accepting them can set a problematic precedent.
Which storage practice BEST prevents cross-contamination in a restaurant walk-in cooler?
Answer: Storing ready-to-eat foods above raw proteins on separate shelves
Ready-to-eat foods must be stored above raw proteins to prevent drips or contact from contaminating foods that won't be cooked again.