Costing
Authored by Wayground Content
Hospitality and Catering
University
Used 2+ times
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19 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
MENU ENGINEERING
PLOW HORSE
High COGS, high sales/popularity
Low COGS, low sales/popularity
High COGS, low sales/popularity
Low COGS, high sales/popularity
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Total Ingredient Cost
Total cost of all ingredients used in a recipe
Sum of total ingredient cost
Average cost of ingredients per serving
Cost of ingredients excluding taxes
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Selling Price
Portion Cost/Food cost %
Total Revenue/Total Cost %
Selling Price - Cost Price
Cost Price + Profit Margin
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Total F&B cost
Totas sales*Overall Cost Percentage
Total sales/Overall Cost Percentage
Total sales+Overall Cost Percentage
Total sales-Overall Cost Percentage
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Individual Ingredient Cost
((RQ/APQ)*APC)/Y%)
(RQ*APC)/Y%
(APQ*Y%)/RQ
(APC/Y%)*RQ
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
portion cost
total recipe cost/number of servings
total ingredient cost/number of servings
total recipe cost/number of ingredients
total serving cost/number of servings
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Total recipe cost
sum of total ingredient cost and buffer
total cost of cooking equipment
average cost of ingredients per serving
cost of labor for preparing the recipe
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