Institutional Assessment: (Hmelec3 - Food and Beverage Control)

COLLEGE FOR RESEARCH & TECHNOLOGY OF
CABANATUAN – SAN JOSE CAMPUS

Sanchez St., San Jose City
Tel. No.: 044.803.3630 Cell#: 0997-956-4938
e-mail: [email protected]
INSTITUTIONAL ASSESSMENT
(HMELEC3 - FOOD AND BEVERAGE CONTROL)
NAME: __________________________ DATE: ________________

YEAR AND SECTION: ________________ SCORE:_______________
TEST I. IDENTIFICATION: Read the following statements and identify what is being
asked. (2 points each)
1. A reduction in the value of an asset for the purpose of securing benefit or gain. Foods
2. that has longer shelf lives. Frequently referred to as groceries or staples, they may be stored
in the packages or containers in which they are received, often on shelves and at room
temperature, for weeks or even months.
3. A form that serves as a formal agreement that a product is going to be bought at a specific
price.
4. This means exercising governing power over events and situations such that an outcome can
be achieved or prevented.
5. Food items, typically fresh foods that have a comparatively short useful life after they have
been received.
6. It refers to the amount charged to each customer purchasing one unit of a particular item.
7. It is the maximum quantity that should be on hand right after the most recent receiving. A
standard for that is very important and useful tool for the steward to employ in taking daily
inventory.
8. The term used to describe that collection of interrelated and interdependent control techniques
and procedures in use.
9. The process used by managers to regulate costs and guard against excessive costs.
10.It is defined as revenue resulting from the exchange of products and services for value. In our
industry, food and beverage sales are exchanges of the products and services of a restaurant,
bar, or related enterprise for value.
11.Are those foods that, although ultimately perishable, will not diminish significantly in quality if
they are not used immediately.
12.A form prepared by the kitchen staff for the items and quantities of stores needed for the
current day's production.
13.Foods that, because of their extremely perishable nature, are purchased on a more or less
daily basis for immediate use.
14.Although similar to the bin card this includes some additional information and is used
differently.
Tel. No.: 044.803.3630 Cell#: 0997-956-4938
15.List of all food items to be purchased, including those specific and distinctive characteristics
that best describe the desired quality of each. These carefully written descriptions are often
based on grading standards established by the federal government.
16.Projections of what costs will be or should be for a future period.
17.Entails weighing, counting, or otherwise enumerating the quantity of a particular food
delivered by the vendor and then checking to see that the same quantity appears on both the
invoice and the order.
18.It refers to the number of seats occupied during a given period.
19.A term our industry uses to refer to the costs of materials and labor: food, beverages, and
payroll.
20.The value of food costs to revenue expressed as a percentage. The figure helps restaurants
set menu prices.
21.These are correct methods, routines, and techniques for day - to - day operations that have
been established by the owner.
22.Defined as measures of weight, count, or volume, are used to make comparisons and
judgments.
23.It is defined as a financial plan and may be described as a realistic expression of
management’s goals and objectives expressed in financial terms.
24. The action taken to admonish, chastise, or reprimand an employee for work performance or
personal behavior that is incompatible with established standards.
TEST II. Calculate what is being asked on the following situations. (5 pts. each)
1. TABLE TURNOVER
a. If you have ten tables in your restaurant and you serve 45 parties over the lunch hour,
what is your table turnover rate?
4.5 TURNS
b. If you have thirteen tables in your restaurant and you serve 65 parties over dinnertime,
what is your table turnover rate?
5 TURNS
2. SEAT TURN OVER
a. Number of customers served 125

Number of seats 50
2.5 TURNS
b. Number of customers served 87
Number of seats 25
Tel. No.: 044.803.3630 Cell#: 0997-956-4938
3.48 TURNS
3. FOOD COST PERCENTAGE
a. Beginning inventory value = 13,500

Purchases = 9,000
Ending inventory value = 18,700
Total food sales = 10,000
Food cost percentage = 0.38 or 38%
b. Beginning inventory value = 25,000

Purchases = 23,450
Ending inventory value = 27,550
Total food sales = 27,500
Food cost percentage = 0.76 or 76%
TEST III. SHORT ANSWER: Make a brief explanation on the importance of the following
by giving details about how, why and perhaps using a step by step approach. (10 pts.)

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COLLEGE FOR RESEARCH & TECHNOLOGY OF

CABANATUAN – SAN JOSE CAMPUS

NAME: __________ DATE:

2. SEAT TURN OVER

a. Number of customers served 125

3. FOOD COST PERCENTAGE

a. Beginning inventory value = 13,500

b. Beginning inventory value = 25,000

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