Mini Kuis Food Cost
Authored by Prita Diandra
Hospitality and Catering
University
13 Questions
Used 2+ times
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1.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Apa yang dimaksud dengan Standard Food Cost?
Biaya bahan makanan yang sebenarnya terjadi dalam operasional.
Biaya bahan makanan yang seharusnya dikeluarkan sesuai standar.
Biaya tambahan untuk operasional harian.
Biaya promosi menu baru
2.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Mengapa penting membandingkan Actual dan Standard Food Cost?
Untuk menilai efisiensi operasional dan area perbaikan.
Untuk meningkatkan penjualan.
Untuk menentukan harga jual menu
Untuk mempromosikan hidangan baru.
3.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Faktor berikut yang dapat menyebabkan selisih biaya antara Actual dan Standard Food Cost adalah...
Pelatihan staf secara rutin.
Penggunaan bahan sesuai resep standar.
Overproduction dan spoilage.
Penentuan harga menu berdasarkan biaya standar.
4.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Apa arti dari Potential Savings?
Selisih antara penjualan aktual dan standar.
Selisih antara biaya aktual dan standar.
Keuntungan bersih operasional.
Biaya tambahan untuk pelatihan staf.
5.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Jika biaya aktual lebih besar dari biaya standar, maka yang terjadi adalah...
Efisiensi meningkat.
Penurunan harga jual menu.
Pengurangan stok bahan makanan.
Inefisiensi dalam operasional.
6.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Contoh berikut mencerminkan inefisiensi dalam operasional kecuali...
Penggunaan resep standar.
Over-purchasing.
Pilferage.
Spoilage.
7.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
Apa yang dimaksud dengan Menu Pre-Cost dan Abstract?
Formulir untuk mencatat perbedaan standar dan aktual.
Formulir untuk merancang menu baru.
Formulir untuk menentukan harga menu.
Laporan keuangan mingguan restoran.
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