An operation’s Beginning Inventory for an accounting period equaled $15,000. Ending Inventory for the period equaled $14,000, Purchases equaled $21,500 and Total Cost of Sales was $21,000. What was the amount of this operation’s Employee Meals in the period?

A manager forecasts that 80 servings of Sea Bass will be sold today. The operation has carried over 15 usable servings of sea bass from yesterday and the manager wishes to maintain a margin of error of 5 servings. What should be the number of Sea Bass portions produced today?

A beverage manager takes inventory and finds that, for a specific brand of gin, there are three full bottles and one bottle that is 4/10 full. The value of the gin is $25.50 per bottle. What will be the inventory value assigned to this brand of gin?

A six-column form can be used to estimate an operation’s food cost percentage on a daily or weekly basis.

Mystery shoppers in the food service industry must

When utilizing the USAR, managers should report their cost of sales in terms of its total amount and its percentage of sales.

Menu Item Number Sold Popularity Index Forecast # Guests Forecast Item Sold Steamed Fish 175       Seafood Hot Pot 125       Vegetable Lo Mein 200       Total     700     What is the popularity index for Vegetable Lo Mein?

What is the acceptable temperature range for refrigerated foods when they are being delivered to a food service operation?

In most cases, convenience foods have a lower food cost per serving than products that are made on-site.

Cost of food sold is the actual amount of all food expenses incurred by an operation minus its cost of employee meals.