F& B Mgt.

Revision

All handouts should be in your binder

And the key terms were sent by
email at least 2 weeks ago.
Two very important reasons for investing in a
liquor or draft beer control system
are________________ control and
_______________ control.
Identify some of the problems that affect beverage sales control :
See the example below:
Some bartenders pour drinks for their friends and staff and don't
ring them up.

Some bartenders
___________________________________________________

Some bartenders
___________________________________________________

Some bartenders

___________________________________________________
Some bartenders

___________________________________________________
 
•What questions should be asked when determining
beverage portion controls ?

Compare the difference between a Bartender and a

Mixologist
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•Example: Do you have a set portion assigned to your
bartenders for a drink?

o___________________________________________
_____________________________________________
_

o___________________________________________
_____________________________________________
_
•Determining Food and Portion Controls:
Fill in the blank with the key term. Use the key terms to help you.

Sub recipe Standard dinner cost worksheet Standard recipe file

Portion control tools Pre-costing Purchase specifications
Food cost percentage Standard portion size Standard food cost percentage
Standard portion cost
•_________________________________________In relation to commercial food and beverage operations, food cost
percentage expresses cost as a percentage of revenue and is calculated by dividing food costs by food revenue and then
multiplying by 100.

•_________________________________________ Items such as weighing and measuring equipment ladles and

scoops to portion food, jiggers and shot glasses for beverages or automated beverage dispensing equipment.

•_________________________________________ is the process of determining the costs of ingredients used for a

standard recipe to arrive at a standard portion cost for one item yielded by the recipe.

•_________________________________________A concise description of the quality, size, weight, count and other
quality factor desired for a particular item.

•_________________________________________ is a format for determining standard food costs for all items that
are combined in a menu selection.

•_________________________________________The planned food cost percentage against which actual food costs
are measured.

•_________________________________________ is the cost of preparing and serving one portion of food or one
drink item according to the standard recipe.

•________________________________________ is the quantity for example, weight, number of ounces or costs of a

menu item to be derived from a standard recipe.

•________________________________________ is an electronic file or record that contains recipes for menu items;
important data included are recipe code number; recipe name, ingredients, preparation instructions, number of portions,
portion size, cost of ingredients, menu selling price, and food cost percentage.

________________________________________ is a recipe that yields an “ingredient” such as a sauce, which is used

for another recipe.
 What are the 5 ideas of Menu "psychology"?
The Menu: The Foundation for Control.

•__________________________________________________________
___________________________________________________________
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•__________________________________________________________
___________________________________________________________
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•__________________________________________________________
___________________________________________________________
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•__________________________________________________________
___________________________________________________________
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•__________________________________________________________
___________________________________________________________
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Multiple choices: Choose the proper term to fill in the blank.

•1.________________ is the word that means the “atmosphere or theme” in a food and beverage operation.
•Menu engineering
•Contribution margin
•Ambience

•A ______________________is considered a starting point from which other factors must be assessed and the
price adjusted accordingly.

•Base selling price

•Ratio pricing method
•Food cost controls

•The ___________________________ represents the amount of revenue that

• is contributed toward fixed costs and profits.

•Food cost
•Contribution margin
•Prime costs

•The __________________________ is a term economists use to describe how the quantity

demanded responds to changes in price.

•Cost of living
•Ratio pricing method
•Elasticity of demand

_____________________ is a manual or computerized method of menu analysis

•and item pricing that considers both the profitability and popularity of competing menu items.

•Food processing
•Menu engineering
•Prime costs
•______ _______ are the most significant cost in a food service operation product costs (food &
beverage) and labor costs.

•Food costs
•Operational costs
•Prime costs

•_______ ________ ________ is a menu planning method that determines the relationship between
food costs
and all non food costs, plus profit requirements and uses that ratio to develop base selling prices for
menu items.

•Base selling price

•Ratio pricing method
•Designing menu concepts

•___________ _______ ______ ________ __________ is a menu pricing approach in which

multipliers
•for menu items are determined in such a way that the base selling prices for the items cover their fair
share of labor costs.

•Mark-up price with accompaniment costs

•Specific prime costs pricing method
•Overhead and labor cost method
•When purchasing furniture, fixtures and equipment (FFE) for a food service facility,
what are the standard measures a new restaurant owner should take?

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

•Which specifications are required when buying (FFE)?

Model #,________________________ and ___________________________

What questions should the new owner of the (FFE) ask from the distributor?

•_______________________________________________________________________

•_______________________________________________________________________

•_______________________________________________________________________
How does the use of standard glassware affect the outcomes of bar service?

•Portion control

____________________________________________________________________

•Beverage cost controls

____________________________________________________________________

•Customer satisfaction

____________________________________________________________________
•Percentages: Fill in the blanks below:
•% Percents plays a big part in food service language. It is used to
express a rate when dealing with important
•business matters such as: __________cost ___________ costs and
__________ & _____________ statements.
•When _________________ meets with food service employees
and emphasizes points that need improving the message
•is conveyed by expressing ___________________. A percentage
can be written in a decimal form such as 40% =________