The first step in forecasting labor usage for scheduling
What is projecting sales based on historical data?
100
How a menu item appears when served to a guest, including portion size and serving details is referred to as ___________________
What is the Plate Presentation?
100
Subtract the cost of making a menu item from the menu price to determine how this is calculated.
What is Contribution Margin?
100
The segment of the restaurant and foodservice industry in which competitive pricing is common.
What is quick service?
100
When customers using an open tab pay for their drinks
What is "after ordering and consuming drinks".
200
Fixed and variable wages, employee benefits, FICA and Medicare are all considered part of this ____________.
What is labor cost?
200
The formula to calculate labor cost percentage
What is Labor cost / Sales ?
200
If the Veal Parmesan sells for $15.00 and the Food Cost is $5.25, how much is the Food Cost Percentage
What is 35%
200
If food cost % is at 34% and the standard food cost percentage is 30%, this is an action that management could take.
What is adjust menu prices up to reach the desired food cost percentage.
200
Food, Beverage and Labor Costs combined is known as this
What is Prime Cost
300
Based on a par stock level of 35, with 5 cases on hand, how many cases should the Purchasing Agent order?
What is 35?
300
Prior to any trim or waste being taken into account, this is one method of pricing
How the cost of ingredients is determined using the "As Purchased" (AP) method.
300
Management is comparing the productivity of servers from the past weekend.
Alyssa worked 10 hours with sales of $1000
Chelsea worked 15 hours with sales of $1800
Zach worked 12 hours with sales of $1800
TJ worked 10 hours with sales of $1200
Who had the best productivity measured by sales per hour
What is Zach?
300
The scoop size should be used to serve a 1/2 cup portion of pudding
What is #8?
300
This is the primary control tool for managing labor costs
What is the schedule?
400
If the cost of a protein item increases, what is one method to keep the food cost percentage of the menu items that use this product the same?
What is increase the price?
400
Menu items with a low popularity and high contribution margin are known as this ____________________.
What is a puzzle?
400
a buyer completes a market quotation sheet listing an ingredient and its specifications, then gives a copy to three suppliers asking for their best price. What purchasing method is the buyer using?
What is the Competitive Quote buying method?
400
Pack size is an important consideration as part of a food _____________
What is Specification?
400
a financial exam of an organizations accounts
What is an audit?
500
If the cost is $3000 when sales are $15,000 and $6,000 when sales are $30,000 this cost would be classified as ______________
What is variable?
500
Information for a short-term budget comes from this type of budget
What is the Operating Budget?
500
If a restaurant has historical data of the following, determine how many orders of BBQ Chicken they will sell if they are doing 525 covers
Grilled Salmon 26%
Prime Rib 22%
Beef Stroganoff 10%
BBQ Chicken 24%
Cheeseburgers 8%
Pizza 10%
What is 126 orders?
500
The standard "covers per server per hour" is 25. The manager projects total covers of 415 for the 3 hour lunch period. How many servers should be scheduled?
What is 6 servers?
500
The standard recipe for meatballs includes 15 pounds of ground beef, 1.5 pounds of bread crumb, 9 eggs. How much ground beef is needed if the recipe conversion factor is .8