Term
A and b only
-static menu
-cycle menu |
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Definition
| A food production chart can be used in operations that have a |
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Term
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Definition
| A standardized recipe for lamb stew makes 25 portions. When it runs against other menu items, it accounts for 27% of the sales. The prediction for Tuesday is 450 customers. The # of portions that should be produced is |
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Term
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Definition
| A standardized recipe for lamb stew makes 25 portions. When it runs against other menu items, it accounts for 27% of the sales. The prediction for Tuesday is 450 customers. The conversion factor on the standardized recipe should be |
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Term
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Definition
| Quiche Lorraine will be served on tomorrows menu. Each quiche will produce 6 servings. The production chart shows that the anticipated sales are 40 servings. How many quiches should be produced? |
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Term
Both a And b
-avoiding leftovers
-meeting customer demand |
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Definition
| The primary reason for using a production chart are |
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Term
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Definition
| If, after converting a recipe, the amount of an ingredient was 0.9 of a pound, it probably would be rounded to |
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Term
either a or b
-it is all right to serve since throwing it out would increase food cost.
-it should be sold at a reduced cost |
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Definition
| If, during a taste test, a product is deemed acceptable, but not up to company standards |
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Term
both a and b
-knowing the percentage of each items sales
-predicting the customer count for a given meal period |
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Definition
| A production schedule is based on |
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Term
| lists the items in the kitchen deemed unsaleable |
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Definition
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Term
a,b,and c
-fruit
-vegetables
and meat |
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Definition
| When calculating recipe yield, take cooking loss into account for |
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