Concept of cost_f&b cost control (1)

_____ is the amount you take in

• Expenses

• Revenue

• Profit

• Money

____________ is the amount of dollars that remain after all expenses have been paid

• Revenue

• Expenses

• Profit

Revenue - ___________ = Profit

• Sales

• Investment

• Expenses

• cash in

Cost that Food Managers must concern :

• Labour cost

• Transportation cost

• Lodging cost

• Food cost

Which type of food service establishment generally has the highest Labor Cost?

• fast food

• cafeteria

• fine dining

• food truck

Which expenses are considered part of the four major foodservice expenses?

• training cost

• beverage cost

• cost of living

(a)   is the expenses to a hotel or a restaurant for goods or services when the goods are consumed or the services are rendered.

(a)   cost are those that are normally

unaffected by changes in sales volume.

(a)   cost can be changed in the short term. Variable costs are normally controllable.

(a)   are the costs of the items required to operate the business