30 True/False questions
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high → 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.
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food production chart → In a restaurant kitchen, which form lists how much product should be made during a specific meal period?
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income statement → ____ is VERY important because it helps the manager maintain his/her budget with labor and food costs.
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Total food percent → _____ is how the cost of food relates to the total sales of a restaurant.
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costs → Before serving a menu item, managers SHOULD ____ the item to be sure it meets the restaurant's standards.
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food cost percentage → This formula calculates the _____. Total food cost divided by Sales=
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noncontrollable → 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
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profit-and-loss report → A ___ lists all the menu items that are going to be prepared on a given day.
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production sheet → A ___ lists all the menu items that are going to be prepared on a given day.
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slow → The best time for a food service operation to receive deliveries is when the business is ___
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menu → The number one selling tool is the ____.
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storage → 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
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average sales per custumer → This formula calculates the _____. Total food cost divided by Sales=
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taste → Before serving a menu item, managers SHOULD ____ the item to be sure it meets the restaurant's standards.
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forcasting → ____ is VERY important because it helps the manager maintain his/her budget with labor and food costs.
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income statement → A profit-and-loss report also called a _____ shows sales, cost of sales and profit/loss for a specific time period.
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$0.20 → If a kitchen worker overcooks 10 hamburgers at $3.00 a serving, how much revenue is lost?
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opening → The inventory taken at the beginning of a time period is called a(n) ____ inventory.
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gas/electricity → Overhead costs includes rent/lease and ______.
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$22.50 → If a gallon of oysters cost $20.00 and yields 100 servings, what is the standard portion cost?
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menu → 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.
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25% → A coffee shop has a food cost percentage of 35%. This means the food cost is ___ of total costs.
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invoices → Like the receipts we get from stores, restaurants get ___ after deliveries. They list details like items purchased, date of order, purchaser and price.
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$30.00 → If a gallon of oysters cost $20.00 and yields 100 servings, what is the standard portion cost?
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revenue → The number one selling tool is the ____.
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FIFO → This is a common inventory method that assumes items have been rotated within the month.
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overhead → The restaurant's main areas of cost are food, beverages, labor and ____.
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35 → A coffee shop has a food cost percentage of 35%. This means the food cost is ___ of total costs.
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$9.75 → 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?
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sales history → When a manager keeps a record of the number of portions of each item on the menu sold, it,is called a ____.