Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter 5 & 6
Chapter 7
100
This term refers to total revenue minus expenses.
What is profit?
100
A budget based on zero assumptions and rebuilt from scratch is called this.
What is zero-based budgeting?
100
This formula calculates cost of goods sold (COGS).
What is beginning inventory + purchases – ending inventory?
100
Menu pricing method using 100 ÷ food cost % to determine a multiplier.
What is the factor method?
100
A document listing item name, intended use, grade, and pack size.
What is a product specification?
100
Forecasting begins with predicting this number of guests served.
What are covers or customer counts?
150
These two major cost categories make up an operation’s prime cost.
What are food cost and labor cost?
150
Revenue forecast formula using customer count and spending: 
What is number of customers × average check?
150
Food cost percentage equation.
What is (Food Cost ÷ Food Sales) × 100?
150
This analysis classifies menu items as stars, plowhorses, puzzles, or dogs.
What is menu engineering or sales mix analysis?
150
Inventory method using a theoretical count based on goods received and issued.
What is perpetual inventory?
150
A metric calculated as total sales ÷ number of customers.
What is average check?
200
This document projects sales, expenses, and profits over time.
What is a budget?
200
This type of budget adjusts based on level of sales activity. 
What is a flexible budget?
200
This cost type includes waste, theft, employee meals, and complimentary items.
What is actual food cost?
200
A French term meaning “fixed price” menu. 
What is table d'hôte?
200
FIFO stands for this inventory rotation method.
What is first-in, first-out?
200
Production document listing what and how much to prepare.
What is a production schedule or production chart?
250
A measure comparing expected cost to actual cost is called a _____.
What is a variance?
250
A budget created by department-level managers.
What is a bottom-up budget?
250
This cost includes only the theoretical value based on menu sales.
What is theoretical food cost?
250
Menu ____________ is the strategic use of design, language, and pricing to influence customer choices and spending.
What is menu psychology?
250
This term describes reducing fake or inflated inventory values.
What is padding inventory?
250
Reusing leftover items like baked potatoes for potato skins is called this.
What is carry-over cooking or carry-overs?
300
The prime cost percentage should ideally remain below _____% to maintain profitability.
What is 65%?
300
The financial report that tracks revenue, expenses, and profit over a period.
What is an income statement?
300
The difference between selling price and food cost.
What is contribution margin?
300
Law ensuring truthful menu descriptions of origin, preparation, or size.
What is truth-in-menu law?
300
The formula for inventory turnover rate.
What is COGS ÷ average inventory?
300
Technique that divides ingredients by flour weight to create consistent formulas.
What is baker’s percentage?