Labor

Sales

Gross Profit

Overhead cost

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

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

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

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

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

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

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

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

True

False

True

False

True

False

True

False

True

False