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30 Multiple choice questions

  1. Before serving a menu item, managers SHOULD ____ the item to be sure it meets the restaurant's standards.
  2. A coffee shop has a food cost percentage of 35%. This means the food cost is ___ of total costs.
  3. Like the receipts we get from stores, restaurants get ___ after deliveries. They list details like items purchased, date of order, purchaser and price.
  4. Total dollar sales divided by the total number of customers gives you the ____.
  5. The restaurant's main areas of cost are food, beverages, labor and ____.
  6. When a manager keeps a record of the number of portions of each item on the menu sold, it,is called a ____.
  7. 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)
  8. 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?
  9. 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.
  10. The inventory taken at the beginning of a time period is called a(n) ____ inventory.
  11. ____ is the money a restaurant brings in from its customers
  12. ____ is VERY important because it helps the manager maintain his/her budget with labor and food costs.
  13. Overhead costs includes rent/lease and ______.
  14. _____ is how the cost of food relates to the total sales of a restaurant.
  15. In a restaurant kitchen, which form lists how much product should be made during a specific meal period?
  16. This is a common inventory method that assumes items have been rotated within the month.
  17. Another name for a profit-and-loss report is also called a(n)____.
  18. A ___ lists all the menu items that are going to be prepared on a given day.
  19. The number one selling tool is the ____.
  20. If a gallon of oysters cost $20.00 and yields 100 servings, what is the standard portion cost?
  21. 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
  22. A collection of sales and costs over a specific time period of time is called a ____.
  23. A profit-and-loss report also called a _____ shows sales, cost of sales and profit/loss for a specific time period.
  24. This formula calculates the _____. Total food cost divided by Sales=
  25. The best time for a food service operation to receive deliveries is when the business is ___
  26. The Italian Restaurant ordered 5 gallons of spaghetti sauce at $4.50 each. What is the total value of the spaghetti sauce?
  27. The lease/rent and utilities are called which type of cost?
  28. The ___ is the most important sales tool in a restaurant.
  29. 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.
  30. If a kitchen worker overcooks 10 hamburgers at $3.00 a serving, how much revenue is lost?