Foundations of Restaurant Management 2 Chapter 9

Total food cost is calculated by what formula?

• (Opening inventory divided by Purchases = total food available) - Closing inventory

• (Opening inventory X Purchases = Total food available) - Closing inventory

• (Opening inventory - Purchases = Total food available) - Closing inventory

• (Opening inventory + Purchases = Total food available) - Closing inventory

Food cost divided by what factor equals food cost percentage?

• Labor

• Sales

• Gross Profit

• Overhead cost

Preportioning is defined as

• guessing at the amounts needed to cook an item

• measuring out accurate ingredient quantities for use during production

• something done with deli meats to ensure accuracy in making a sandwich

• something done in all restaurants to ensure accuracy

A recipe cost card

• is used to calculate the standard portion cost of a recipe

• is used to calculate the food cost percentage in a restaurant

• is an estimate of the cost of a particular recipe

• should only list the most important ingredients for the costing purposes

A food production chart is

• used to estimate production levels base upon sales

• used to calculate an accurate food cost percentagea

• a guess of how many menu items you need to make

• another definition for a recipe

What is opening inventory?

• The purchase of goods sold during a period

• The physical inventory taken during the middle of a period

• The physical inventory at the beginning of a given period of time

• The estimated sales for a period

A recipe yield is

• the number of portions that a recipe produces

• the size of the ingredients used to make a recipe

• used to determine gross profit

• an estimate of the number of servings a restautant need to make

The standard portion cost

• is the cost of all ingredients used tin a recipe

• is an estimate of the standardized recipe cost

• is the standard price that should be charged for a recipe

• is the exact amount that one portion of a recipe should cost

What does inventory represent?

• The amount of product purchased during a period

• The dollar value off food products in storage

• the dollar amount of food purchased during a period of time

• the dollar amount of food sold during a period

At the start, or opening, of a given inventory period, calculate total values of each item by

• multiplying the unit cost of the item by the number of items in inventory

• divide the unit cost of the item by the number of items in inventory

• adding the unit cost of the item to the number of items in inventory

• subtracting the unit cost of the item from the numbers of items in inventory