Intro to Culinary Final Exam Review Fall 2023

The cost of all ingredients that go into a single serving of a dish is called the

• Actual cost

• Pricing Factor

• Base price

• Raw food cost

The term that describes the identical amount of markup for every item on your menu is known as

• Pricing factor

• Gross profit factor

• Base price factor

• Prime cost factor

The best way to determine your menu pricing is to use the copycat method and price your items exactly the same as your competition

• True

• False

a list of the quantity of supplies you need to have on hand to make every item on your menu is called

• Inventory

• Termination

• Profit and Loss

• Par Stock List

The act of firing an employee is called

• Inventory

• Termination

• Profit and Loss

• Expedition

A list of all the assets in a restaurant, organized by category is called

• Inventory

• Termination

• Profit and Loss

• Logo

Who is responsible for all things going on at the restaurant?

• CEO/Manager

• Human Resources

• Host/Hostess

• Sales person

Which of the following careers in a restaurant greets customers as they enter?

• Busboy

• Server

• Host/Hostess

• Manager

The person who should handle all nonpayment issues, including credit card problems is the

• Captain

• Headwaiter

• Maitre d

• Expediter

Second in line of responsibility after the executive chef is the

• Sous-chef

• Expediter

• Server

• Swing Chef