
2-9 Food Costing
Authored by Clifton Rice
Hospitality and Catering
12th Grade
Used 2+ times

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12 questions
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1.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
Which of the following is the first stage in controlling food costs?
Storing
Purchasing
Cooking
Service
2.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
How is inventory typically expressed?
In units, dollar values, or both
In weight, volume, or both
In time, distance, or both
In temperature, pressure, or both
3.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
What does opening inventory refer to?
Physical inventory at the end of a period
Physical inventory at the beginning of a given period
Inventory in transit
Inventory in preparation
4.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
What is the formula to determine the total food cost?
Opening inventory + Purchases - Closing inventory
Opening inventory - Purchases + Closing inventory
Purchases - Opening inventory + Closing inventory
Closing inventory - Purchases + Opening inventory
5.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
What is the purpose of determining the food cost?
To calculate the expenses related to food inventory
To determine the profit margin
To assess employee performance
To evaluate customer satisfaction
6.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
If the purchases amount to $45,000, what is the opening inventory if the total food available is $95,000?
$50,000
$45,000
$35,000
$60,000
7.
MULTIPLE CHOICE QUESTION
15 mins • 5 pts
How is a standard portion cost prepared?
Using a random recipe
Using a standardized recipe
Without a recipe
Using a family recipe
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