1. What costs are essential to control?

2. Discuss the process of forecasting your menu.

3. Why should you standardize recipes?

4. Discuss portion control. Name several ways to do this.

5. Discuss determining quantities for purchasing.

6. Discuss purchasing control through preparation.

7. Name the fixed costs. Name the variable costs.

8. What should you expect from your reps?

9. What should your reps expect from you?

10. Discuss reasons to purchase or refuse specific products.

11. What are the two definitions of turning inventory?

12. Where do you look to find value in food and beverage?