Chapter 3 Math & Accounting

Ideal food cost is the actual cost an operation is aiming for

Lamb rack from New Zealand, Frenched with 10 ribs per rack in packs of 6 is an example of

The % of sales volume each menu item contributes to total sales and raw product cost is the

___ is used to measure the amount of shrinkage during the trimming process

Price per person model is used to determine pricing for Quick-Service Restaurants (QSR)

Formalized,Consistent guide to preparing menu items

(_________ + purchases) - closing inventory = cost of sales

Quality and quantity of output compared to the amount of input is called

A tool used to calculate standard portion cost for a menu item

Closing Inventory is the...

Credits to cost of sales includes everything EXCEPT the following...

___ is used to cost an ingredient after being trimmed and waste has been removed

Exact amount that one serving or portion of a food item should cost when prepared

The amount of shrinkage that occurs during the fabrication of products that are not cooked

Plate cost is the total sum of product cost included in a single meal

Purchases represent the dollar value of food products stored in a given time period

____ is used to cost an ingredient at the purchase price prior to any trim or waste

4oz salmon served as an entree is a(n)...

Shrinkage during cooking or roasting process is taken into account in the...

Set of directions for preparing a food or beverage item along with a list of ingredients