Boh Amp Rate Of Sale

17 Questions | Total Attempts: 51

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Boh Amp Rate Of Sale - Quiz

Questions and Answers
  • 1. 
    What is the purpose of rate of sale?
    • A. 

      Marketing our brand to attract more guests

    • B. 

      To adjust prices so inventory is more accurate

    • C. 

      Understanding usage to manage purchasing and production at a higher level

  • 2. 
    The definition of Rate of Sale is based around usage.
    • A. 

      True

    • B. 

      False

  • 3. 
    When you begin rate of sale what 4 things MUST be 100% accurate on your prep sheet?
    • A. 

      Container size, shelf life, on hands and calls to the prep board adjustments.

    • B. 

      Shelf life, preferred prep days, on hands and labels.

    • C. 

      Time in motion, sales forcasting, calls to the prep board with adjustments and shelf life.

  • 4. 
    Check the top 3 benefits of the rate of sale ordering/prepping system.
    • A. 

      Increased productivity/ Decreased labor percentage

    • B. 

      Increased food quality

    • C. 

      Increased happiness of the Culinary Partner at your location

    • D. 

      Impact food cost

  • 5. 
    What is the biggest misconception of rate of sale?
    • A. 

      That it takes an immense amount of time

    • B. 

      That it is an inconsistent way to approach ordering and prepping

    • C. 

      That it will hurt food quality

  • 6. 
    Accurate on-hands are the most critical piece to get rate of sale started.
    • A. 

      True

    • B. 

      False

  • 7. 
    How many weeks must you maintain accurate on-hands in order to really understand your usage?
    • A. 

      3

    • B. 

      4

    • C. 

      2

  • 8. 
    Why do we need to maintain accurate on-hands for this many consecutive weeks?
    • A. 

      To understand what our usage is within the shelf life of each prepped item respectively

    • B. 

      To see consistency

    • C. 

      To verify if you have prepped to the shelf life of the product

  • 9. 
    As the seasons change is it important to reevaluate your usage based upon rate of sale?
    • A. 

      Yes

    • B. 

      No

  • 10. 
    "Pars" should be replaced with what?
    • A. 

      Time in Motion

    • B. 

      Usage plus a 10% buffer

    • C. 

      Preferred prep days

  • 11. 
    How long should prep and order guides be kept in a binder for reference?
    • A. 

      5 months

    • B. 

      3 months

    • C. 

      8 months

  • 12. 
    Once you have replaced pars with usage you are able to quickly understand what?
    • A. 

      The amount of product used within its shelf life at any given time

    • B. 

      How many days a product will retain its original consistency

    • C. 

      What 1/2 stock should be on the line

  • 13. 
    Your PMIX is used for?
    • A. 

      Understanding how many hours can be scheduled per shift

    • B. 

      Taking notes throughout the shift for later reference

    • C. 

      Understanding average usage on specific menu items

  • 14. 
    Rate of Sale must be done with all items not on the PMIX.
    • A. 

      True

    • B. 

      False

  • 15. 
    In order to prep appropriately you must first purchase to rate of sale
    • A. 

      True

    • B. 

      False

  • 16. 
    Time in Motion is related to Productivity as Rate of Sale is related to Food Cost.
    • A. 

      True

    • B. 

      False

  • 17. 
    If an item has a three day shelf life, how often should it be prepared in a one week period of time?
    • A. 

      1 time each week

    • B. 

      3 times in a week

    • C. 

      2 times in a week

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