IDENTIFICATION: choose the correct answer., 1. Monitoring and controlling of behavior of the staff, and to be responsible in terms of the product expenses. ____________, 2.Applying standard procedures of buying, ensure that needed items are obtained in a timely manner, studies the market, and analyzes, selects suppliers, wholesalers, and the current market prices. ____________, 3.Checking the product for right quality and quantity, and deals with the delivery personnel from the supplier2019s end and signs on the related receipts. ____________, 4.The accumulated total of all costs used to create a product or service, which has been sold. ____________, 5.The ongoing costs to operate a business but excludes the direct costs associated with creating a product or service. ____________, 6.The cost of labor is the sum of all wages paid to employees, as well as the cost of employee benefits and payroll taxes paid by an employer. ____________, 7.Consists of the detailed procedures to be used in preparing and serving each of your menu items and is integral to Food and Beverage Control. ____________, 8.Size in the quantity of food that would be served to the guest each time the food is ordered. ____________, 9.This is usually expressed in grams and is mainly used for portioning of meat, fish, and vegetables. ____________, 10.The measure used for portioning liquids is expressed in liters or milliliter and is mainly used in soups, Juices sauces and milk., a.Receiving the Product, b. Cost of Labor, c.Cost of Sales, d.Ladles, e.Volume , f.Cost of Overhead Expenses , g.Standard Portion , h.Weight, i. Food and Beverage Control, j. Purchasing Product, k.Standardized Recipes, “IM NOT INTERESTED IN PEOPLE SENDING LINKS.”, THANKSSS.

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IDENTIFICATION: choose the correct answer.


1. Monitoring and controlling of behavior of the staff, and to be responsible in terms of the product expenses. ____________
2.Applying standard procedures of buying, ensure that needed items are obtained in a timely manner, studies the market, and analyzes, selects suppliers, wholesalers, and the current market prices. ____________
3.Checking the product for right quality and quantity, and deals with the delivery personnel from the supplier’s end and signs on the related receipts. ____________
4.The accumulated total of all costs used to create a product or service, which has been sold. ____________
5.The ongoing costs to operate a business but excludes the direct costs associated with creating a product or service. ____________
6.The cost of labor is the sum of all wages paid to employees, as well as the cost of employee benefits and payroll taxes paid by an employer. ____________
7.Consists of the detailed procedures to be used in preparing and serving each of your menu items and is integral to Food and Beverage Control. ____________
8.Size in the quantity of food that would be served to the guest each time the food is ordered. ____________
9.This is usually expressed in grams and is mainly used for portioning of meat, fish, and vegetables. ____________
10.The measure used for portioning liquids is expressed in liters or milliliter and is mainly used in soups, Juices sauces and milk.

a.Receiving the Product
b. Cost of Labor
c.Cost of Sales
d.Ladles
e.Volume
f.Cost of Overhead Expenses
g.Standard Portion
h.Weight
i. Food and Beverage Control
j. Purchasing Product
k.Standardized Recipes

IM NOT INTERESTED IN PEOPLE SENDING LINKS.
THANKSSS.​

Answer:

cost of sales

Explanation:

purchasing product


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