CRP Inventory & Supply Management 3

Question 1

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

Accepted Answer

To verify actual stock levels against recorded inventory

Answer

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

Question 2

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

Accepted Answer

Waste, theft, or over-portioning

Answer

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

Question 3

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

Accepted Answer

Requisition form

Answer

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

Question 4

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

Accepted Answer

Minimize total inventory ordering and holding costs

Answer

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

Question 5

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

Accepted Answer

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

Answer

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

(CRP) Certified Restaurant Professional Practice Test