DIP2024_Foodservice Math Review Quiz

The Foodservice Manager has a staff of 78 employees. In the past year, she terminated 1 employee, 5 left voluntarily, and she replaced 7. What is the labor turnover rate?

• 16.7%

• 6.5%

• 6%

• 15.4%

In the kitchen at Fresh Fit Foods, Chef Addison is preparing 22 lbs of ground turkey for a meatball recipe that serves 60 people. Ground turkey has a yield of 77%. How many pounds of ground turkey will there be left after cooking?

• 28.6 lbs

• 17.4 lbs

• 28.2 lbs

• 16.9 lbs

At the Redmond Café, the COGS for the month of May was $45,500. The inventory at the beginning of the month was $21,750 and at the end of the month was $18,400. What is the inventory turnover rate?

• 2.3

• 1.1

• 0.4

• 2.7

Chef Mable purchased a 6.5 lb whole chicken at a cost of $1.25 per pound. The percent yield is 85%. What is the as-purchased price of the whole chicken?

• $5.20

• $5.53

• $8.13

• $6.91

At the Baguette Baking Factory, there are 85 positions on staff. During the end of the year assessment, 3 employees were terminated, 9 were replaced, and 2 had retired. What is the labor turnover rate for the year?

• 9%

• 6%

• 14%

• 17%

In the kitchen at Fine Foods, Chef Huan is preparing 16 lbs of ground pork for a gyoza recipe that serves 25 people. Ground pork has a yield of 75%. How many pounds of ground pork will there be left after cooking?

• 15 lbs

• 14 lbs

• 18.8 lbs

• 12 lbs

The Overland Café makes delicious chef salads. The fixed costs per day at the café is $900, the selling price of the chef salad is $12, and the variable cost per meal is $4. How many salads need to be sold each day to break-even?

• 56

• 75

• 225

• 113

The restaurant had a raw food inventory valued at $12,342 on December 1. Throughout the month, the restaurant manager purchased $10,935 of additional raw food inventory. As of December 31, end of day, the inventory valued at $11,720. The total sales for the month was $32,550. What was the food cost percentage for the month of December?

• 36%

• 93%

• 48%

• 40%

The tray line at the long-term care center served 68 meals at breakfast, 71 meals at lunch, and 69 meals at dinner. These meals took a total of 14-hours to produce. How many meals did they produce per labor hour?

• 26

• 6.7

• 14.9

• 17.3

The restaurant manager would like to staff the new restaurant with 17 back of house foodservice workers, 11 part-time servers to work the 4-hour breakfast shift and 14 part-time servers to work the 6-hour combined lunch and dinner shift. How many FTEs does he need to budget for?

• 6.6

• 5.3

• 33

• 42