Inventory & Supply Management Flashcards

What is the purpose of a physical inventory count in a restaurant?

Answer: To verify actual stock levels against recorded inventory

A physical count reconciles what is actually on hand with what the records show, revealing discrepancies or shrinkage.

A restaurant's actual food cost is higher than its theoretical food cost. This discrepancy most likely indicates:

Answer: Waste, theft, or over-portioning

When actual cost exceeds theoretical cost, operational issues such as waste, theft, or portioning errors are usually responsible.

Which document is used to request internal movement of inventory from a central storeroom to a kitchen?

Answer: Requisition form

A requisition form authorizes the transfer of items from storage to a department, maintaining accurate inventory records.

EOQ stands for Economic Order Quantity. Its primary purpose is to:

Answer: Minimize total inventory ordering and holding costs

EOQ calculates the ideal order size that balances ordering costs with storage/holding costs to minimize total expense.

What is 'shrinkage' in the context of restaurant inventory?

Answer: Loss of inventory due to theft, spoilage, or administrative error

Shrinkage refers to inventory loss from theft, spoilage, spillage, or recording errors that reduces available stock.

A restaurant receives an invoice with different prices than those on the purchase order. What should the manager do?

Answer: Contact the supplier to resolve the discrepancy before approving payment

Price discrepancies must be resolved with the supplier before payment to ensure accurate cost control.

Which storage principle requires that raw meats be stored below ready-to-eat foods in a walk-in cooler?

Answer: Safe food storage hierarchy to prevent cross-contamination

Storing raw meats below ready-to-eat foods prevents drip contamination from raw proteins onto foods that won't be cooked.