| A | B |
|---|
| par value | amount of each item you want to have in stock at the beginning of meal preparation each day |
| inventory | the practice of counting and recording stock items |
| cost control | keeping budgeted costs as close as possible to actual costs |
| perpetual inventory | inventory conducted through the use of handheld devices and a POS system that produces a comprehensive cost analysis |
| plating/pour | the per plate or per pour pricing you have on your menu |
| supplies | items purchased by a restaurant to stock or furnish the business--usually food and beverages but can also be kitchen utensils, furniture, appliances, and so forth |
| loss | products, supplies, or even money that is not recoverable due to accident or theft |
| inventory costs | the cost of inventory as it relates to your purchase prices for goods |
| cost of goods sold (COGS) | a formula to determine the cost of materials to produce the cuisine served at your restaurant |
| traditional count | counting items by sight and by hand (also known as periodic inventory) |
