basic cost control

What is the primary purpose of portion control in food service?

• Increase sales

• Reduce waste and control food costs

• Improve customer satisfaction

• Increase portion sizes

What percentage range is typical for food cost in a financially healthy restaurant?

• 10-15%

• 20-25%

• 25-35%

• 40-50%

To calculate food cost percentage, which of the following formulas is used?

• (Ending Inventory + Purchases) / Food Sales

• (Beginning Inventory + Purchases - Ending Inventory) / Food Sales

• Purchases / Beginning Inventory

• Sales / Inventory

In which meal is speed a primary factor in food service?

• Breakfast

• Lunch

• Dinner

• Brunch

Which system is best for tracking food inventory?

• Manual tracking

• Automated software

• Verbal communication

• Only paper receipts

What is the term for the weight of an item after all inedible parts are removed?

• AP weight

• EP weight

• Total weight

• Processed weight

What tool is commonly used to ensure consistent portion sizes?

• Measuring cup

• Kitchen scale

• Spoons

• Ladles

In what units are liquid volumes usually measured?

• Pounds

• Liters or milliliters

• Kilograms

• Inches

Which meal typically offers the widest selection of items in a restaurant?

• Breakfast

• Lunch

• Dinner

• Brunch

The cost factor per kilogram is determined by dividing:

• Cost per usable kg by the original cost per kg

• Total revenue by total expenses

• Food cost by portion size

• Sales by cost of goods