Easy Questions
Easier Questions
Easiest Questions
Hard Questions
Harder Questions
100
Controlled access to storerooms and keeping high value items locked up are two examples of good ______________ _____________________.
What is inventory security
100
Checking the delivery quantity against the invoice AND the purchase order is an example of good _____________ procedures
What is receiving?
100
The Chef determines that there are 6 cases of Baked Beans on hand at a case of $23 per case, 4 cases of Butter at a cost of $78 per case, and 1/2 case of Pecans at a cost of $68 per case. What is the extended cost of the inventory on hand?
What is $484?
100
Projected weekly payroll dollars available is $10,000. Fixed payroll dollars is $3500 Server payroll is $700 The average hourly cost of cashiers, hosts, bussers, and kitchen staff is $10.00 per hour. How many hours are available to schedule?
What is 580?
100
A manager taking an actual count of ingredients on hand for the purpose of calculating food costs is conducting what type of inventory
What is Physical inventory?
200
If the As Purchased (AP) price of a 10 pound prime rib is $54 and there is a 25% cooking shrinkage, the Edible Portion (EP) price per pound is $________________
What is $7.20?
200
When an independent restaurateur wants to borrow money from a bank, what is one important consideration that banks use in their evaluation of a business?
What is inventory turnover?
200
Perishable goods are best described as products that have a(n) _________________________.
What is relatively short shelf life?
200
Food and labor are examples of which type of cost?
What is Prime?
200
If the forecasted dollars available for labor equal $20,000, benefits cost equals $4000, and managers salaries equal $4800, which amount how much is available for variable cost employees?
What is $11,200?
300
Ladles, 4 oz. ramekins, and ounce scales are all examples of what type of devices?
What is portion control?
300
Into which cost category would the employer's share of the premium for employee health insurance be placed?
What is Labor cost?
300
The difference between an item's selling price and its food cost ______________
What is contribution margin?
300
A plan that shows how managers expect to obtain and utilize resources to support an operational goal is known as _____________________________.
What is a budget?
300
Based on sales history and the weather, management expect to serve 300 meals today at lunch. The menu is expected to sell in these proportions... Tuna Salad Sandwich 20%, Spring Herbed Chicken 25%, Asian Dumplings 30%, Meatball Hoagie 15%, and Smoked Barbecue Pulled Pork 10%. How many portions of each menu item should be prepared?
What is 60 Tuna Salad 75 Spring Herbed Chicken 90 Asian Dumpling 45 Meatball Hoagie 30 Barbecued Pork
400
When determining fair value for their dining experience, which factors do guests consider?
What is serving, ambiance, pricing and reputation?
400
A restaurant has a standard food cost of 32% and a composite food cost of 37%. The manager notices that the actual food cost is at 39%. What should they do?
What is look for operational problems that are causing the variance.
400
The one-stop shop method of purchasing is best described as buying most ingredients from ____ ______________
What is one supplier?
400
Hourly, daily and weekly revenue figures can be generated by this type of system
What is Point of Sale (POS)?
400
Intentional deception to cause a person to give up property or a lawful right is known as _______________
What is fraud?
500
The amount of money a business owes to suppliers of goods, products and services ____________________
What is accounts payable?
500
The standard portion size of Chipolte Glazed Chicken is 7 oz, and the current edible portion cost is $.35 per ounce. If the cook serves 9 ounce portions and the restaurant sells 65 orders per week, by how much did the food cost exceed the standard?
What is $45.50?
500
A report detailing an operation's sales, expenses, and profits of losses for a period of time is known as _____________
What is an income statement?
500
The Chef directs the kitchen staff to weigh 25 four-ounce servings of sliced ham, bag each serving individually, and put them in the walk-in cooler. This is an example of _______________________
What is pre-portioned items?
500
How frequently should cost control be implemented to be effective?
What is an on-going process?
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