ProStart Level 2 Chapter 3 Cost Control

ProStart Level 2 Chapter 3 Cost Control

10th - 12th Grade

42 Qs

quiz-placeholder

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ProStart Level 2 Chapter 3 Cost Control

ProStart Level 2 Chapter 3 Cost Control

Assessment

Quiz

Other

10th - 12th Grade

Practice Problem

Hard

Created by

Marion Henson

Used 24+ times

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42 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

general
overhead
clothing
revenue

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

It is common for operating budgets to be prepared

Daily
Weekly
Every 2 Weeks
Monthly

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Production Chart
Production sheet
Menu History
Preparation List

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which category of cost includes rent and gas/electricity?

Overhead
Food
Beverage
Labor

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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