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PS Food Cost Controls Flashcards | StudBud

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PS Food Cost Controls

11 terms·StudBud Administration·86 plays

cost controls

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Questions 11

Answers

1
What is the formula for increasing and decreasing recipe yields?
desired yield multiplied by the original yield
desired yield divided by the original yield
original yield added to the desired yield
original yield divided by the desired yield
2
The number of times a menu item is sold in a particular time period is called
sales volume
food cost
contribution margin
menu mix
3
How is food cost calculated?
(Opening inventory + purchases) + closing inventory
Daily sales - closing inventory
(Opening inventory + purchases) - closing inventory
Daily sales + closing inventory
4
A profit and loss report is a compilation of which two items?
labor and revenue costs
sales and costs
sales and revenue
production and labor costs
5
Which of the following terms refer to the amount produced by a standardized recipe?
value
yield
portion
serving
6
Using the food cost % method, what would be divided by the food cost in order to = menu price
food cost percentage
menu price percentage
labor cost percentage
dollar amount percentage
7
The financial plan for a foodservice business created for a specific period of time is known as
the sales history
implementing a market action plan
a moving average
an operating budget
8
Which of the following costs are MOST impacted by business volume?
utilities
insurance
labor
rent
9
As sales volume increases, labor costs tend to
fluctuate unpredictably
remain the same
decrease
increase
10
Which cost is noncontrollable or fixed?
manager salaries
food and beverage
hourly wages
seasonal advertising
11
Forecasting food service sales is an estimate of
kitchen portion sizes
new customer counts
future sales
average sales per customer