Food and Beverages NC IV Examination

Name: _______________________________ Score: ___________________

I. MULTIPLE CHOICE. Encircle the correct answer.

1. It is necessary to set up a _______ procedure where anything transferred from storage to the kitchen is done by a
request in writing
A. Spreadsheet B. Purchased order C. Requisition D. Voucher
2.What is the key component in having an effective kitchen management to minimize pilferage and waste?
A. Inventory B. Menu planning C. Safety D. Staff monitoring
3._______ should determine what is required based on the kitchen’s requisitions?
A. Basic inventory B. Food Purchasing C. Placing orders D. Storeroom
4. It is the most important document in determining if the goods received are the goods ordered?
A. Account B. Invoice C. Receipt D. Voucher
5.The greatest enemy of any restaurant is?
A. Crockery B. Menu Planning C. Mise en place D. Pilferages
5. Are costs associated with expenditure which varies with levels/volume of production.
A. Fixed Cost B. Cost Plus Pricing C. Variable Cost D. Full Costs Recovery
6. It is a document from a person or business asking you to tender for the provision of identified products and
services.
A. Tender B. Request for Tender C. Contract D. Catering Contract of Agreement
7. It is a formal offer to do work or provide products and services for someone or a business. It will become a legally
binding contract when the offer is accepted.
A. Tender B. Request for Tender C. Contract D. Catering Contract of Agreement
8.It represents the entire agreement between the parties and should include the client’s expectations regarding the
food service, delivery dates, and menu; and your expectations related to fees and
payments.
A. Tender B. Request for Tender C. Contract D. Catering Contract of Agreement
9. It is a pricing strategy where the price of a product or service is set to cover all costs associated with its production
or delivery, including both variable and fixed costs.
A. Fixed Cost B. Cost Plus Pricing C. Variable Cost D. Full Costs Recovery
10. Is a pricing strategy where the price of a product or service is determined by adding a markup or profit margin to
the cost of production or delivery.
A. Fixed Cost B. Cost Plus Pricing C. Variable Cost D. Full Costs Recovery

B. TRUE OR FALSE.
Directions: Write TRUE if the statement is correct and FALSE if the
statement is incorrect.
1. Your food cost will rise considerably if you do keep a sharp pencil on purchasing, receiving, storing,
preparing, processing, and serving.
2. Food purchasing should determine what is required based on the kitchen’s requisitions.
3. Invoice shows the quantity, quality, price per kilogram or unit,
and in some cases, the complete extension of the cost chargeable.
4. Sign the invoice even if there are discrepancies in the deliveries.
5. A record must be kept tracking where it has gone when a supply
6.Cost plus pricing generally does not apply to products.
7. Variable costs are costs THAT remain constant regardless of production volumes.
8.Ways to identify RFT criteria and conditions seek clarification direct from nominated contact person.
9.Every kitchen needs a receiving area and three basic and separate storage areas for frozen goods,
refrigerated goods, and dry goods.
10.Organizations issue RFTs they believe it is the most effective way to choose PROVIDER.

C. Essay (5 points each)

1. What is Tendering?
2. Why do we need to respond on RFTs?
3. What is the difference between full cost recovery and cost-plus pricing?
4. Differentiate variable costs and fixed costs.
5. Explain What are the things you need to consider when communicating?