Cost Control Quiz #2

This type of cost change based on activity. Oppositely are associated to the number of goods or services produced, or the business volume. As a business and production volume increase, variable cost will increase; as well volume decreases, variable costs should decrease as well.

• Variable Cost

• Fixed Cost

• Semi-variable Cost

• Controllable Cost

Defined as expense to a food service facility for goods or services when the items are consumed or the service are delivered.

• Uncontrollable Cost

• Fixed Cost

• Cost

• Variable Cost

It is typically unaffected by the volume of production or sales, they remain constant regardless of whether goods or services produced.

• Fixed Cost Worker

• Fixed Cost

• Cost

• Variable Cost

These are the cost that have both fixed and variable parts. They stay at the same up to certain level of production, but hen change when production increased beyond that level.

• Uncontrollable Cost

• Semi Variable Cost

• Cost

• Variable Cost

Calculate the following:

Total Cost Percentage, Total Cost,

Total Profit

Given: Total Sales = 8500

Total Cost = 2300

Calculate the following:

Total Cost Percentage, Total Cost,

Total Profit

Given: Total Sales = 198,000

Total Cost = 49,500

Calculate the following:

Total Cost Percentage, Total Cost,

Total Profit

Given: Total Sales = 1,853,000

Total Cost = 896,800

Calculate the Prime Cost of the Following given data

Cake Making

Ingredients - 2300

Labor Cost 150 per hour (3 hours) - 450

Calculate the Prime Cost of the Following given data

Dessert Buffet

Ingredients and Raw Materials - 8,300

Labor Cost 500 per hour (3 hours) - 1500

Desired Profit is 3800