The Policies and Procedures of a Foodservice Operation Are Part

question 5

Multiple Choice

The policies and procedures of a foodservice operation are part of _______________ in the foodservice systems model.

• A) control
• B) input
• C) transformation
• D) output

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Definitions:

Raw Materials

Basic substances in their natural, modified, or semi-processed states, used as inputs for production.

Cost of Goods Sold LIFO

An inventory costing method where the last items placed into inventory are the first ones to be recorded as sold, which can affect the cost of goods sold and inventory valuation.

LIFO Reserve

LIFO reserve is the difference between the cost of inventory calculated under the Last In, First Out (LIFO) method and its cost calculated under the First In, First Out (FIFO) method.

FIFO Estimate

An accounting technique, "First In, First Out," estimating the value of inventory or assets on the assumption that the first items acquired are the first ones to be used or sold.