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WorksheetsLV4 Food Costing
Total questions: 11
Worksheet time: 7mins
This is a ___________
sandwich
香蕉
pizza
cheese
Who is responsible for Cost Control in the kitchen?
General Manager
Cooks
Dining Room Manager
Executive Chef
Which of the variety of planning, monitoring and evaluation techniques can be used to manage expenses to ensure you remain profitable without sacrificing quality.
Reduce Waste and Theft
Cross-Train Staff
Perform Food Cost Calculations
All of the above
Controlling costs is something that should be done
Monthly
Daily
Weekly
Annually
Which average percentage amount will a restaurant target as profit
15
12
18
10
Cost Control only happens in the kitchen
True
False
I don't know
No answer
Who is responsible for Cost Control in a restaurant?
General Manager
Executive Chef
Restaurant Manager
Every employee
When is a business making a loss?
When revenues are higher than costs
When revenues equal costs
When revenues are less than costs
When is a business making a profit?
When revenues are higher than costs
When revenues equal costs
When revenues are less than costs
Gross profit is the amount that is
left after only the food cost has been taken out !
True
False
Net Profit is the total revenue
minus overheads, labour and food
minus labor, food and overheads
minus food, overheads and labor
minus GST, puffery and gross-profit
