CSC Cost Control & Purchasing Flashcards
6 cards from real CSC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CSC Cost Control & Purchasing flashcards as text
What is the difference between 'as-purchased cost' (AP) and 'as-used cost' (AU)?
Answer: AP is the price paid to the vendor; AU is the cost after accounting for yield loss
AP cost is what you pay the vendor in the raw state; AU cost factors in yield percentage to reflect the actual cost of the usable, portionable product.
What is a 'par level' in kitchen inventory management?
Answer: The minimum stock level that triggers a reorder
Par level is the minimum quantity of an ingredient that should be on hand at all times, signaling a reorder when inventory drops to or below that threshold.
Which of the following would INCREASE food cost percentage?
Answer: Excessive food waste and spoilage
Excessive waste and spoilage increases the cost of food used without generating additional revenue, directly raising food cost percentage.
What is a 'competitive bid' purchasing system?
Answer: Soliciting price quotes from multiple vendors and selecting the best offer
Competitive bidding involves requesting price quotes from multiple suppliers and choosing the vendor with the best combination of price and quality.
How does proper mise en place contribute to cost control in a professional kitchen?
Answer: It reduces waste and speeds service by ensuring ingredients are prepped efficiently and fully utilized
Proper mise en place reduces ingredient waste, prevents over-ordering, speeds service, and ensures expensive products are fully utilized during prep.
What is a 'group purchasing organization' (GPO) in food service?
Answer: A collective of food service operations that pools purchasing power for better pricing
A GPO allows multiple food service operations to combine purchasing volume to negotiate lower prices from suppliers than they could achieve individually.