Foundations of Restaurant Management & Culinary Arts, Level 2 chapter 8 and 9

A food production chart is

• a guess of how many menu items you need to make.
• used to estimate production levels based upon sales.
• another definition for a recipe.
• used to calculate an accurate food cost percentage.

The standard portion cost is an estimate of the standardized recipe cost.

• Not mentioned
• True
• False
• None of the above

Total food cost is calculated by what formula?

• (Opening inventory × Purchases = Total food available) – Closing inventory
• (Opening inventory – Purchases = Total food available) – Closing inventory
• (Opening inventory + Purchases = Total food available) – Closing inventory
• (Opening inventory ÷ Purchases = Total food available) – Closing inventory

An invoice is a type of profit and loss statement.

• type of profit and loss statement.
• time sheet.
• listing of items ordered for the restaurant.
• form of a bill.

A point-of-sale (POS) system does not

• help to calculate production lists.
• review résumés for new hires.
• show past labor costs.
• provide historical sales.

What is opening inventory?

• The physical inventory at the beginning of a given period
• The estimate of sales for a period
• The physical inventory taken during the middle of a period
• The purchases of goods sold during a period

Non-controllable costs include garnishes used for menu items.

• management labor costs.
• insurance costs.
• garnishes used for menu items.
• replacing broken plates.

Food and labor can be designated as what cost?

• Secondary
• Fixed
• Controllable
• Overhead

A recipe yield is

• the size of the ingredients used to make a recipe.
• used to determine gross profit.
• an estimate of the number of servings a restaurant needs to make.
• the number of portions that a recipe produces.

A recipe cost card is

• is used to calculate the food cost percentage in a restaurant.
• should only list the most important ingredients for costing purposes.
• is used to calculate the standard portion cost of a recipe.
• is an estimate of the costs of a particular recipe.