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Food Costing

Authored by Evangeline Ferido

Other

11th Grade

Food Costing
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20 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is food costing primarily concerned with?

The taste of the food

Calculating the cost of a dish based on the cost of its ingredients

The presentation of the food

The speed of service

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How is the food cost percentage calculated?

Cost of ingredients - Selling price * 100

Cost of ingredients / Selling price * 100

Selling price + Cost of ingredients

Selling price / Cost of ingredients * 100

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What factors can influence the food cost percentage?

All of the above

Seasonal ingredient prices

Labor costs

Menu pricing strategy

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it important to monitor food costs in a restaurant?

To improve staff efficiency

To ensure customer satisfaction

To maximize profit margins

To reduce food waste

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

If a restaurant dish includes 200 g of chicken costing P293.00 per kg. 50 g of spices costing P580.00 per kg. and 100 g of vegetables costing P116.00 per kg. what is the total cost of the ingredients per dish?

P76.50

P116.00

P87.00

P58.00

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does the term 'portion cost' refer to in food costing?

The total cost of all ingredients purchased

The cost of a single serving of a dish

The cost to prepare the dining area for a meal

The price a customer pays for a dish

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a common method to control food costs?

Regular inventory audits

Increasing menu prices

Hiring more staff

Offering discounts

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