Chapter 3 Review your Learning

Inventory represents the dollar value of

• items ordered in a given time period.

• items purchased in a given time period.

• food products used in a given time period.

• food products in storage for a given period.

Which is used in determining cost of sales

• Food and beverage purchases

• Per-pound pricing

• Customer counts

• Edible portions

Which is a credit to cost of sales?

• Grease sales

• Edible portion

• Food-to-bar transfer

• Food cost percentage

Given the following data, determine the food cost percentage:

Opening inventory = $3,890

Purchases = $74,381

Closing inventory = $2,996

Sales = $233,479

• 31.1%

• 32.2%

• 33.7%

• 35.6%

What is the major advantage of developing standardized recipes?

• Improve guest satisfaction

• Improve employee satisfaction

• Help maintain consistency of food production

• Help prepare more food with fewer ingredients

Who is in charge of developing product specifications?

• Suppliers

• Customers

• Managers

• Produce growers

Which recipe form lists all ingredients at the top with numbered procedural steps listed below?

• Block form

• Narrative form

• Standardized form

• Descriptive form

What is the major benefit of EP costing method?

• It is less time-consuming than AP costing method

• It is more accurate than AP costing method

• It is used only in smaller operations

• It helps reduce labor costs

Which test measures the amount of shrinkage that occurs during the trimming of a meat product?

• Butcher’s yield test

• Meat cutting test

• Cooking loss test

• Food yield test

Which statement describes plate cost?

• Total sum of product costs included in a single meal

• How much food product exists at the start of a given period

• Actual dollar value of the food used by an operation during a certain period

• Relationship between sales and the cost spent on food to achieve those sales