Chapter 8 Activity Guide
Flashcard
•
Hospitality and Catering
•
12th Grade
•
Practice Problem
•
Hard
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35 questions
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1.
FLASHCARD QUESTION
Front
Revenue
Back
The income generated from normal business operations.
2.
FLASHCARD QUESTION
Front
Cost control: Complete the following definition for the key term: Cost control.
Back
Cost control is the process of monitoring and managing expenses to ensure that they do not exceed the budgeted amounts, thereby maximizing profitability and efficiency.
3.
FLASHCARD QUESTION
Front
Controllable costs: Complete the following definition for the key term: Controllable costs.
Back
Controllable costs are expenses that can be influenced or regulated by a specific individual or department within an organization. These costs can be managed and adjusted based on the decisions made by managers or employees.
4.
FLASHCARD QUESTION
Front
Overhead costs are the ongoing expenses of operating a business that are not directly attributed to creating a product or service. These costs can include rent, utilities, insurance, and salaries of non-production staff.
Back
Overhead costs are the ongoing expenses of operating a business that are not directly attributed to creating a product or service. These costs can include rent, utilities, insurance, and salaries of non-production staff.
5.
FLASHCARD QUESTION
Front
Fixed/Noncontrollable costs are expenses that do not change with the level of production or sales. Complete the following definition for this key term:
Back
They remain constant regardless of the business activity level, such as rent, salaries, and insurance.
6.
FLASHCARD QUESTION
Front
Food costs: Complete the following definition for the key term: Food costs.
Back
Food costs refer to the total expenses incurred by a business for purchasing food items, including raw ingredients, preparation, and storage costs, which are essential for food service operations.
7.
FLASHCARD QUESTION
Front
What is the definition of Beverage costs?
Back
Beverage costs refer to the total expenses incurred by a business in purchasing, preparing, and serving beverages to customers. This includes the cost of raw materials, labor, and overhead associated with beverage production and service.
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