Food and Beverage Cost Control TEST 1

Yield test is important for the food and beverage business to get as much as __________ as possible.

• Edible portion

• As purchase product

• Waste

The AP weight for tenderloin is 30 kg. Waste is 2kg. The edible portion in weight is:

• 27

• 28

• 29

The EP weight for spinach is 20 kg. The waste is 2.5kg. The AP weight for spinach is:

• 22.5

• 22

• 17.5

Four cost food services managers must concern are overhead costs, labor costs, beverage cost and food costs.

• True

• False

How do you calculate net inventory when calculating the percentage of food cost?

• Subtract ending inventory from beginning inventory

• Subtract beginning inventory from ending inventory

• Average the beginning and ending inventories

What is the formula for calculating food cost?

• (Closing inventory + Total sales) ÷ Revenue = Total food cost

• (Closing inventory + Sales) = Total food available-Opening inventory = Total food cost

• (Opening inventory + Sales=Total food available)-Closing inventory=Total food cost

• (Opening inventory + Purchases=Total Food available)- Closing inventory=Total food cost

What is the total food cost is opening inventory is $100,000, purchases were $90,000, and closing inventory is $50,000?

• $240,000

• $140,000

• $40,000

• $10,000

The physical inventory at the beginning of a given period is called the

• opening inventory.

• closing inventory.

• perpetual inventory.

• operational inventory.

What is the formula for calculating food cost percentage?

• Total revenue ÷ Sales

• Total food cost ÷ Food sales

• Total food sales ÷ Closing inventory

• Total food cost ÷ Revenue

What is the standard portion cost?

• The cost of all ingredients used in a recipe.

• An estimate of the standardized recipe cost.

• The exact amount that one portion of a recipe should cost.

• The standard price that should be charged for a recipe.