. A cook is required to sign a form acknowledging receipt of specific numbers of portions of particular high-cost entree items. This refers to:

A) Control of pre-portioned entrees

B) Monthly inventory control

C) Control of food cost percentage

D) Control of cooks wages

3. Highlight the correct answer. Void Sheets list portions returned by customers of restaurants because the menu items were rejected by them. These menu items cannot be sold to other customers and must be thrown away. Each of such portions

A) decreases food cost

B) increases food cost

C) does not affect food costs

D) is inevitable and, therefore, does not require investigation

Chapter 8

4. Short answer (calculation) question. Determine inventory turnover if Monthly Food Cost was 11,166.53, Opening inventory was $4,031.19 and the Closing inventory was 4,278.37. Show the full calculation, not just the final answers, and round all calculations to hundredths of decimal unless they naturally round up to tenths or a whole number.