
Understanding Foodservice Expenses
Quiz
•
Hospitality and Catering
•
Professional Development
•
Practice Problem
•
Hard
Ethan Gardam
FREE Resource
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary expense category in a foodservice establishment?
Marketing
Food
Utilities
Insurance
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is considered a labor expense in a restaurant?
Rent
Employee wages
Food supplies
Equipment maintenance
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Identify a fixed cost in operating a foodservice establishment.
Ingredients
Utilities
Rent
Cleaning supplies
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which expense is typically variable in a restaurant setting?
Rent
Salaries
Food costs
Insurance
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Explain why labor costs can fluctuate in a foodservice establishment.
Labor costs are fixed and do not change.
Labor costs fluctuate due to changes in staff hours and overtime.
Labor costs are only affected by changes in minimum wage laws.
Labor costs are constant regardless of business volume.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How can a restaurant manage its utility expenses effectively?
By increasing the number of staff
By using energy-efficient appliances
By purchasing more food supplies
By extending operating hours
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Analyze the impact of seasonal changes on food costs in a restaurant.
Seasonal changes have no impact on food costs.
Seasonal changes can lead to fluctuations in food prices due to supply and demand.
Seasonal changes only affect labor costs.
Seasonal changes result in fixed food costs.
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