CRM Inventory Management & Supply Chain 3

Question 1

A restaurant manager notices that actual food costs are 5% higher than theoretical costs. The FIRST step to investigate is:

Accepted Answer

Audit portion sizes, waste records, and inventory counts

Answer

Auditing portion sizes, waste, and inventory records helps identify the specific cause of the variance before taking corrective action.

Question 2

What is 'dead stock' in a restaurant context?

Accepted Answer

Inventory that has passed its expiration date and cannot be used

Answer

Dead stock refers to inventory that has expired or become unusable, representing a direct financial loss to the restaurant.

Question 3

Which document should a receiving clerk compare against when accepting a delivery to verify price and quantity?

Accepted Answer

The purchase order

Answer

The purchase order contains the agreed-upon prices and quantities, making it the reference document for verifying incoming deliveries.

Question 4

A restaurant uses the ABC inventory classification system. Items in category 'A' are characterized by:

Accepted Answer

High value representing the largest share of total inventory cost

Answer

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.

Question 5

What does 'days on hand' (DOH) measure in inventory management?

Accepted Answer

How many days the current inventory will last at current usage rates

Answer

Days on hand calculates how long current stock will last based on average daily usage, helping managers time reorders appropriately.

(CRM) Certified Restaurant Manager Practice Test

(CRM) Certified Restaurant Manager Practice Test

CRM Inventory Management & Supply Chain 3