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

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

_______ cost are those that are normally

unaffected by changes in sales volume.

_____ cost can be changed in the short term. Variable costs are normally controllable.

__________ are the costs of the items required to operate the business