Shared Flashcard Set

Details

Ch.3, Comm.online
Controlling foodservice costs
7
Management
Undergraduate 4
04/19/2012

Additional Management Flashcards

 


 

Cards

Term

A,b, and c

-consistency -cost control -customer satisfaction

Definition
Standardized recipes are important for
Term

Both a and b

 

-total yield of the recipe

-# of portions the recipe yields

Definition
Standardized recipes list the
Term
cost of the recipe
Definition
A standardized recipe does not include the
Term
EP (edible portion)
Definition
An item that has been trimmed of all waste and is ready for use is known as
Term
two lb browned ground beef
Definition
Which of these ingredients is listed as EP?
Term

Both a and b

-to get an accurate standard portion cost

-to obtain a figure used in the determination of a selling price

Definition
The objective of a recipe cost card is
Term
$1.41
Definition
If a recipe calls for 9 oz of cooking oil that costs $5 per quart, the cost of the oil on the recipe cost card would be
Supporting users have an ad free experience!