Food and beverage cost control

It is a reduction in the value of an

asset for the purpose of

securing benefit or gains.

• sales

• cost

• value

• income

It is defined

as the expense to a hotel or

restaurant of goods or service

when the goods are consumed

or the service rendered.

• sales

• cost

• revenue

• fixed cost

________are those that are normally

unaffected by changes in sales volume.

• sales

• fixed cost

• variable cost

• income

It is a term used to

describe the relative quantity

sold of any menu item

compared to other items in

the same category.

• seat turnover

• sales mix

• average check

• covers

It refers to the number of seats

occupied during a given period (or number of cover) divided by the

number of seats available.

• fixed cost

• variable cost

• turnover

• average check

What is the formula for seat turnover?

• Number of sales ÷ Number

  of seats

• Number of customers served ÷ Number

  of seats

• Number of customers served ÷ Number

  of sales

• Number of cost ÷ Number

  of seats

It refers to the total number of menu item sold

in a given time period.

• total covers

• total number of sold

• total sales

• total seats

It is the term used to describe one diner regardless of the

quantity of good the person consumes.

• turnover

• cover

• customer

• sales

Total sales ÷ Total number of covers is the formula of ________

• average check

• total covers

• average sale

• seat turnover

It refers to the amount charged

each customer purchasing one unit of a

particular item.

• variable cost

• sales price

• cost

• revenue