Question types

Start with

Question limit

of 30 available terms

Print test

28 Matching questions

  1. If a restaurant makes $60,000 in sales, and the total food cost for October was $15,000. What was the food cost percent? (Use the Food Cost Percentage formula)
  2. In a restaurant kitchen, which form lists how much product should be made during a specific meal period?
  3. In addition to not following standard reciepes, poor purchasing, forecasting, receiving procedures, product scheduling and _____ facilities add to the the high cost of food and menus pricies
  4. ____ is VERY important because it helps the manager maintain his/her budget with labor and food costs.
  5. The Italian Restaurant ordered 5 gallons of spaghetti sauce at $4.50 each. What is the total value of the spaghetti sauce?
  6. If a kitchen worker overcooks 10 hamburgers at $3.00 a serving, how much revenue is lost?
  7. A ___ lists all the menu items that are going to be prepared on a given day.
  8. The ___ is the most important sales tool in a restaurant.
  9. Overhead costs includes rent/lease and ______.
  10. Before serving a menu item, managers SHOULD ____ the item to be sure it meets the restaurant's standards.
  11. The best time for a food service operation to receive deliveries is when the business is ___
  12. The lease/rent and utilities are called which type of cost?
  13. Like the receipts we get from stores, restaurants get ___ after deliveries. They list details like items purchased, date of order, purchaser and price.
  14. Menu items reflect labor costs in that the more time it takes a cook to make a plate, the more it ___. This is one way how the menus include labor costs.
  15. ____ is the money a restaurant brings in from its customers
  16. This is a common inventory method that assumes items have been rotated within the month.
  17. A profit-and-loss report also called a _____ shows sales, cost of sales and profit/loss for a specific time period.
  18. The restaurant's main areas of cost are food, beverages, labor and ____.
  19. _____ is how the cost of food relates to the total sales of a restaurant.
  20. The following are reasons food prices are _____. Poor purchasing plan, poor forecasting, poor receiving procedures, poor product scheduling, poor selling and service at the restaurant. Not following a stand receipt also contribute to high food costs.
  21. A collection of sales and costs over a specific time period of time is called a ____.
  22. Total dollar sales divided by the total number of customers gives you the ____.
  23. This formula calculates the _____. Total food cost divided by Sales=
  24. The inventory taken at the beginning of a time period is called a(n) ____ inventory.
  25. A coffee shop has a food cost percentage of 35%. This means the food cost is ___ of total costs.
  26. If a gallon of oysters cost $20.00 and yields 100 servings, what is the standard portion cost?
  27. If a deli wants a 30 food cost percentage on its menu items, if a sandwich costs 2.85 to make, how much should it be priced?
  28. When a manager keeps a record of the number of portions of each item on the menu sold, it,is called a ____.
  1. a menu
  2. b revenue
  3. c invoices
  4. d production sheet
  5. e costs
  6. f $30.00
  7. g 35
  8. h income statement
  9. i opening
  10. j overhead
  11. k sales history
  12. l Total food percent
  13. m gas/electricity
  14. n food cost percentage
  15. o average sales per custumer
  16. p $0.20
  17. q 25%
  18. r $9.75
  19. s food production chart
  20. t $22.50
  21. u FIFO
  22. v forcasting
  23. w high
  24. x profit-and-loss report
  25. y taste
  26. z slow
  27. aa noncontrollable
  28. ab storage