LV4 Food Costing

This is a ___________

• sandwich

• 香蕉

• pizza

• cheese

Who is responsible for Cost Control in the kitchen?

• General Manager

• Cooks

• Dining Room Manager

• Executive Chef

Which of the variety of planning, monitoring and evaluation techniques can be used to manage expenses to ensure you remain profitable without sacrificing quality.

• Reduce Waste and Theft

• Cross-Train Staff

• Perform Food Cost Calculations

• All of the above

Controlling costs is something that should be done

• Monthly

• Daily

• Weekly

• Annually

Which average percentage amount will a restaurant target as profit

• 15

• 12

• 18

• 10

Cost Control only happens in the kitchen

• True

• False

• I don't know

• No answer

Who is responsible for Cost Control in a restaurant?

• General Manager

• Executive Chef

• Restaurant Manager

• Every employee

When is a business making a loss?

• When revenues are higher than costs

• When revenues equal costs

• When revenues are less than costs

When is a business making a profit?

• When revenues are higher than costs

• When revenues equal costs

• When revenues are less than costs

Gross profit is the amount that is

left after only the food cost has been taken out !

• True

• False