ProStart Level 2 Chapter 3 Cost Control

The main categories of cost are food, beverage, labor, and

• general
• overhead
• clothing
• revenue

It is common for operating budgets to be prepared

• Daily
• Weekly
• Every 2 Weeks
• Monthly

Which document lists all menu items that are going to be prepared for a given date?

• Production Chart
• Production sheet
• Menu History
• Preparation List

Which category of cost includes rent and gas/electricity?

• Overhead
• Food
• Beverage
• Labor

What is the formula for calculating average sales per customer?

• Total Number of Sales Divided by customers.
• Total cost of sales divided by customers
• Total number of customers divided by the total dollar sales.
• Total dollar sales divided by the total number of customers.

A record of the number of portions of every item sold on a menu is called a

• Sells Record
• Portion Record
• Item HIstory
• Sales History

Which menu pricing method divides the total revenue by the number of seats, average seat turnover, and days open in one year?

• average check method
• turnover method
• contribution method
• average method

A compilation of sales and cost information for a specific period of time is presented in a(n

• Sales compilation
• Cost Period
• Profit-and-loss report
• Sales History

Another name for a profit-and-loss report is a(n)

• Cost Report
• Bank Statement
• Income Statement
• Profit Report

What information is found at the bottom of the income statement?

• Monthly Profit
• Gross Earnings
• Revenue
• Net Earnings