Culinary 2 Unit 3 Review

Revenue is the price an operation pays out in the purchasing and preparation of its products or the providing of its service.

• True

• False

A production sheet is a record of the number of portions of every item sold on a menu.

• True

• False

Prior to service, managers should taste each item to ensure it meets the operation’s standard.

• True

• False

Poor storage procedures and facilities can greatly increase food costs due to waste and increased labor costs.

• True

• False

Employee turnover refers to the number of employees who quit during a year’s time.

• True

• False

Although difficult to control, vermin are disease-free animals.

• True

• False

Par stock levels are the ideal amounts of inventory items that an operation should have at all times.

• True

• False

For dry storage, the temperature of the storeroom should be between 60°F and 80°F (16°C and 27°C).

• True

• False

Exempt positions are covered by the Fair Labor Standards Act.

• True

• False

The Fair Labor Standards Act established provisions for child labor.

• True

• False