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30 True/False questions

  1. highThe 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.

          

  2. food production chartIn a restaurant kitchen, which form lists how much product should be made during a specific meal period?

          

  3. income statement____ is VERY important because it helps the manager maintain his/her budget with labor and food costs.

          

  4. Total food percent_____ is how the cost of food relates to the total sales of a restaurant.

          

  5. costsBefore serving a menu item, managers SHOULD ____ the item to be sure it meets the restaurant's standards.

          

  6. food cost percentageThis formula calculates the _____. Total food cost divided by Sales=

          

  7. noncontrollableIn 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

          

  8. profit-and-loss reportA ___ lists all the menu items that are going to be prepared on a given day.

          

  9. production sheetA ___ lists all the menu items that are going to be prepared on a given day.

          

  10. slowThe best time for a food service operation to receive deliveries is when the business is ___

          

  11. menuThe number one selling tool is the ____.

          

  12. storageIn 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

          

  13. average sales per custumerThis formula calculates the _____. Total food cost divided by Sales=

          

  14. tasteBefore serving a menu item, managers SHOULD ____ the item to be sure it meets the restaurant's standards.

          

  15. forcasting____ is VERY important because it helps the manager maintain his/her budget with labor and food costs.

          

  16. income statementA profit-and-loss report also called a _____ shows sales, cost of sales and profit/loss for a specific time period.

          

  17. $0.20If a kitchen worker overcooks 10 hamburgers at $3.00 a serving, how much revenue is lost?

          

  18. openingThe inventory taken at the beginning of a time period is called a(n) ____ inventory.

          

  19. gas/electricityOverhead costs includes rent/lease and ______.

          

  20. $22.50If a gallon of oysters cost $20.00 and yields 100 servings, what is the standard portion cost?

          

  21. menuThe 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.

          

  22. 25%A coffee shop has a food cost percentage of 35%. This means the food cost is ___ of total costs.

          

  23. invoicesLike the receipts we get from stores, restaurants get ___ after deliveries. They list details like items purchased, date of order, purchaser and price.

          

  24. $30.00If a gallon of oysters cost $20.00 and yields 100 servings, what is the standard portion cost?

          

  25. revenueThe number one selling tool is the ____.

          

  26. FIFOThis is a common inventory method that assumes items have been rotated within the month.

          

  27. overheadThe restaurant's main areas of cost are food, beverages, labor and ____.

          

  28. 35A coffee shop has a food cost percentage of 35%. This means the food cost is ___ of total costs.

          

  29. $9.75If 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?

          

  30. sales historyWhen a manager keeps a record of the number of portions of each item on the menu sold, it,is called a ____.