MONITORING FOOD SERVICE OPERATION-03

Setting Standards are somewhats like .......

• Starting Points

• Opening Standards

• Planning

• Goals

Ideal Standards may never be reached, because they represent what will result in the state of ............

• Sales Cost

• Standard Cost

• perfection

• Goals

The purpose of Comparing Actual Cost and Standard Cost are...

• used as Target Costs

• developed from Historical Data Analysis

• adjust the Potential Food Cost to include waste & spoilage that occurs during normal preparation

• All answers are correct

The ........................ precentage appears on the Monthly Income Statement

• Sales Food Cost

• Actual Food Cost

• Standards Food Cost

• All answers are wrong

In general, there are 2 methods for comparing Actual Vs Standard Costs

• Daily Methods and Weekly Methods

• Daily Methods and Monthly Methods

• Daily Methods and Standards Methods

• Daily Methods and Periodic Methods

Standard Cost & Sales Cost may be raised or lowered, depending on which is desirable, by the following means ....

• Sales Prices may be changed

• Standard portion costs may be changed by altering portion standards

• Menu items may be added or eliminated

• All answers are correct

There are two types of Food Variance ...

• Unfavorable & Favorable variances

• Unadvantages & Advantages variances

• Unprofit & Profitable variancea

• All answers are wrong