3. A formula for producing a food and beverage item is called: a) Product purchase specification b) Recipe card and History of sales receipe None 4. A steak dinner has a standard recipe cost of $ 3.60, if a 30% food cost is desired what would be the selling price? a) 10.80 b) 11.80 c) 12.00 d) None 5. In relation to the purchasing furiction , the term quality refers to: a) Highest price b) Popularity of item Suitability for intended use d) Greatest value 6. Ownership of products is transferred from the supplier to the hotel when the receiving employee signs the: a) Daily receiving report D Delivery invoice c)Purchase order d) Standard purchase specifications 7. Which of the followig?od service con trol points links receiving and issuing functions: di Storing )Purchasing d) Accounting s. Which of the following is a business form that reduces the amount of the invoice when items are refused or missing in the delivery: a) pick up memo b) transfer memo credit memo d) none 9. Purchasing insufficient quantities of products ma a) Excessive money tied up in inventory y result in Stock outs and dissatisfied guests c) Increased storage costs d) Increased chance of theft