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10 Cards in this Set
- Front
- Back
Define As Purchased (A.P.)
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Define Overhead Costs
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The condition or cost of an item as it is purchased or recieved form the supplier.
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Expenses related to operating a business, including but not limited to costs for advertising equipment leasing, insurance, property rent, supplies and utilities.
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Define Unit Cost
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Define Food Cost Percentage
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The price paid to acquire one of the specific units.
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The ratio of the cost of foods used to the total food sales during a set period, caluated by dividing the cost of food used by the total sales in a restaurant.
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Define Total Recipe Cost
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Define Inventory
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The total cost of ingredients for a particular recipe; it does not reflect overhead, labor, fixed expenses or profit.
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The listing and counting of all foods in the kitchen, storerooms and refrigerators.
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Define Cost Per Portion
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Define Parstock
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The amount of the total recipe cost divided by the number of portions produced from that reciped; the cost of one serving.
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The amount of stock necessary to cover operating needs between deliveries.
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Define Edible Portion (E.P.)
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Define FIFO
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The amount of a food item available for consumption or use after trimming or fabrication;l a smaller, more convenient portion of a larger or bulk unit.
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A system of rotating inventory, particularly perishible and semiperishable goods, in which items are used in the order in which they are recieved.
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