1.
the food product in storage expressed in terms of units, dollar values, or both
2.
the physical inventory at the beginning of a given period of time (ie. month)
3.
the inventory at the end of a given period (ie. month)
4.
a tool used to calculate the standard portion cost for a menu item
5.
menu ingredients that have been accurately portioned prior to service
6.
counting and recording the number of each item in the restaurant. Literally count each item.
7.
an inventory method in which you multiply the number of units of each item by the most recent price paid for the item
8.
an inventory method in which you multiply the number of units of each item by the price actually paid for each unit. This method is more accurate than others
9.
the relationship between sales and the cost of the food that went into those sales
