1. 128 ops - I gallon. False Tree 2.4 Cuns 1000 mls. False Tre 3. Sales summary helps us in scheduling for each shift. True False 4. Standard Recipe card is prepared by the Receiving Manager True False True 5.1 PL. is equal to 10 liquid Ox False 6. One month's closing Inventory becomes the Opening Inventory for the next month False True 7. Actual food cost can be calculated by dividing the cost of the closing inventory By the total sales X 100 True/False 8. Receiving and seating the guest in a restaurant is a front of the house function True/False 9. Presenting the Cheque (bill) and collecting the payment in a restaurant is an accounting Function not Back of the house function True False 10. "DR.R. stands for Daily revenus record True/False 11. "Inventory Management is a Sales & Marketing function in the Hotels True/false 12. It is called a "Walk in" refrigerator because you can go into it and take an evening True! False Walk Class activity H3- Aug. 6. Name: St. # Some of the following are the steps used in processing an Invoice for Payment: 13 Compare the Invoice with the purchase order number shown in the True False reference column on the invoice 14 Match Quantity of ingredients in the invoice with that in the PO. True False 15 Picture of the food items should be printed on the invoice to show how True False cach item looks 16 As long as the item on the Invoics and its price match with the PO, Trus False weight can vary. 17 Accountant can pass the Invoice if the receiving Clerk says its OK the True False accountant does not really have to check the Daily receiving report. 18"Store Receiving Confirmation" is a dependable source of confirmation True False to the accountant for payment of the invoice