Chapter 13—Daily Production Reports and Beverage Costs
TRUE/FALSE
1. Each department produces its own special kind of food to meet the needs required for
serving breakfast, luncheon, and dinner menus. The production departments will include
supplies, waitstaff, and purchasing.
2. Production reports help to control such essentials as: Over- or underproduction, Leftovers,
and Purchasing.
3. The forms used in compiling the daily food production reports are not dependent on the
individual food service operation.
MULTIPLE CHOICE
1. All the following departments produce production reports except:
a.
baking
b.
salad
c.
butchering
d.
supply
2. Production reports help to control such essentials as:
a.
cleaning
b.
supplies
c.
specifications
d.
leftovers
3. The food production report is used in predicting future sales, referred to as _____.
a.
counter production
b.
forecasting
c.
food production
d.
a budget
4. Some forms, such as the one used in the _____, show unit price, total price, and total sales.
a.
cook’s production report
b.
salad production report
c.
counter production report
d.
butcher’s production report
Cook’s Production Report
5. Which of the following is not detailed on a Cook’s Production Report?
a.
recipe number
b.
portions to prepare
c.
cost per portion
d.
size of portion
6. Size of portion refers to:
a.
information recorded by the cook and is found by subtracting the number left from
the number prepared
b.
the figure recorded by the cook and is found by counting the number of portions
left after the meal is over
c.
letting the cook and the waitperson know the portion size they are serving or
dishing up
d.
the amount of food to be ordered
Baker’s Production Report
7. _____ refers to the figure recorded by the baker and represents the amount of each item that
was left by the previous shift or from the previous day and is still in a usable condition.
a.
Order
b.
Sold
c.
Prepare
d.
On Hand
8. The number found by subtracting the amount on hand from the amount ordered is referred
to on the form as _____.
a.
Prepare
b.
Sold
c.
Left
d.
On Hand
Salad Production Report
9. The _____ is recorded by the manager, chef, or head salad maker, and this represents the
amount of each salad to be prepared.
a.
Sold
b.
Left
c.
On Hand
d.
Order
10. All the following are detailed on a Salad Production Report except:
a.
Comments
b.
Raw Quantity Required
c.
On Hand
d.
Sold
Counter Production Report
11. _____ is found by multiplying the number of portions sold by the unit price.
a.
Customer Count
b.
Number of Portions Sold
c.
Value Sold
d.
Value Ordered
12. Which of the following is not detailed on a Counter Production Report?
a.
Number of Portions Sold
b.
Number of Portions for Sale
c.
Number of Portions Ordered
d.
Number of Portions Not Sold
NUMERIC RESPONSE
1. How many ounces are in a ml bottle?
_______________ ounces
2. How many ounces are in liter\s?
_______________ ounces
3. How many ounces are in barrel\s of beer?
_______________ ounces
4. How many ounces are in keg\s of beer?
_______________ ounces
Round off each answer to hundredths place.
5. The menu price of a glass of wine is $6.25. The raw cost of the wine is $2.00. Find the wine cost
percentage.
_______________%
6. The menu price for a 750 ml bottle of wine is $126.00. The raw cost of the wine is $28.50. Find the
wine cost percentage.
_______________%
7. The total cost of all beer purchased for the day is $3,220. Total sales for the day is $6,861. Find the
daily beer cost percentage.
_______________%
8. The total cost of all wine purchased for the day is $ .00. Total sales for the day is $1,162.50. Find
the daily wine cost percentage.
_______________%
9. The total cost of all alcoholic beverages purchased for the day is $264.00. Total sales for the day are
$1,707.69. Find the daily alcohol cost percentage.
_______________%
10. Ideally, how many 12 ounce glasses of beer can be obtained from a keg if there is no waste?
_______________ glasses
11. How many glasses of wine can be obtained from a liter of wine if each guest were to receive an 8
ounce glass of wine?
_______________ glasses
COMPLETION
1. Food service operations use a device called a ____________________ production report to
control the production of various departments including cooking, salad, pastry, baking, and
butchering.
2. Predicting future sales is referred to as ____________________.
3. A form, called a(n) ____________________ production report, is used to find how much
product is produced and sold.
4. A(n) ____________________ production report is a tool to show management the exact
cost and amount of food used on any given day.
MATCHING
Match the following chapter terms with their definition.
a.
forecasting
cook’s production report
b.
food production report
baker’s or salad production report
c.
daily production report
counter production report
1. Shows order, on hand, prepare, left, sold, and comments
2. Used in compiling data about the various individual food service operation departments
3. Predicting future sales
4. Shows the unit price, total price, and total sales
5. Shows recipe file number, size of portion, raw quantity required, portions to prepare,
portions left, and portions served
6. A series of reports that control the various department productions
SHORT ANSWER
1. Complete the following baker’s production reports. Find the portions to prepare and how
many items were sold.
Day:
Date:
Item
Order
On Hand
Prepare
Left
Sold
Seed Rolls
25 doz.
3 doz.
4 doz.
Rye Rolls
36 doz.
4 doz.
5 doz.
Hard Rolls
28 doz.
8 doz.
2 doz.
Rye Sticks
22 doz.
6 doz.
3 doz.
Biscuits
12 doz.
0
3 doz.
Banana Muffins
10 doz.
2 doz.
2 1/2
doz.
Cherry Pies
19
5
2
Banana Pies
15
2
4
Boston Cream Pies
23
7
6
Devil’s Food Cake
12
5
2
2. Complete the following production report. Find the portions to prepare and how many items
were sold.
Unit: Deluxe Shoe Co.
Day:
Date:
Item
Order
On Hand
Prepare
Left
Sold
Soft Rolls
32 doz.
4 doz.
2 doz.
Hard Rolls
28 doz.
8 doz.
5 doz.
Rye Sticks
22 doz.
3 doz.
1 doz.
Pecan Rolls
16 doz.
3 doz.
1/2 doz.
Raisin Muffins
9 doz.
2 doz.
3/4 doz.
Apple Pies
18
3
1
Peach Pies
16
2
2
Chocolate Pies
23
4
3
Lemon Cake
9
2
2
Chocolate Bar Cake
15
5
3
Fudge Cake
14
0
5
3. Find the number of portions served.
Unit: Norwood High School
Day:
Meal: Luncheon
Date:
Customers: 100
Item
Recipe
Number
Size of
Portion
Raw
Quantity
Required
Portions
to
Prepare
Portions
Left or
Time
Out
Portions
Served
Ham Steak
34
4 oz.
7 lbs.
28
5
Roast Turkey
37
3 oz.
15 lbs.
36
10
Hamburger Steak
23
5 oz.
13 lbs.
42
3
Beef Stroganoff
25
6 oz.
7 lbs.
20
4
Macaroni Au
Gratin
74
4 oz.
4 lbs.
45
0
Mashed Potatoes
3
4 oz.
12 lbs.
40
2
Mixed Greens
9
3 oz.
10 lbs.
58
19
Carrots Vichy
17
3 oz.
5 lbs.
30
16
4. Complete the following counter production report. Find the number of portions sold, the
value of the amount that was sold, and the total value sold.
Unit: Stevens Processing
Customer Count: 305
Day:
Date:
Item
Number of
Portions
For Sale
Number of
Portions
Not Sold
Number of
Portions
Sold
Unit
Price
Value
Sold
Hot Dogs
87
6
$2.25
Hamburgers
95
7
$3.75
Chicken Patty
63
15
$4.75
Barbecue
55
2
$5.50
Cube Steak
40
8
$5.75
Soda
150
21
$1.75
Shakes
62
8
$3.25
Milk
110
22
$1.25
Pie
48
15
$3.50
Ice Cream
65
5
$3.75
Total Value Sold: __________