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| Name: |
| Percentages are determined by: |
| A | Dividing sales by costs |
| B | Dividing a part by a whole |
| C | Dividing a case price by quantity |
| D | Adding all your food costs, and dividing by the square root of Pi. |
| AP refers to: |
| A | All Products |
| B | The portion that a recipe will produce |
| C | Food cost % |
| D | As Purchased, raw product |
| Which is the most accurate method of measuring food? |
| A | Volume |
| B | Weight |
| C | Count |
| D | Unit |
| Sales history helps you to: |
| A | Predict expenses |
| B | Manage employees |
| C | Develop a budget |
| D | All of the above |
| Sales Varience refers to: |
| A | Comparing sales for two different time periods |
| B | Determining your year to date sales |
| C | Planning for future sales |
| D | None of the above |
| A Yield of 65% means: |
| A | That item has a 65% Food Cost |
| B | The recipe will yield 65 servings |
| C | Only 65 % of the product is usable |
| D | It come 65 units to a case |
| How do you determine a menu item selling price? |
| A | Your cost / Targeted cost percentage |
| B | Food Cost / Sales |
| C | Charge what your competition is charging |
| D | None of the above |
| If your food sales are $75,000 and your food expense |
| is $26,500, what is your food cost%? |
| A | 35.3% |
| B | 25.5% |
| C | 28.0% |
| D | 19.8% |
| Which of the following is not usually found in a standardized recipe? |
| A | Portion Size |
| B | Prep method |
| C | Cooking time |
| D | Unit Price |
| Total sales / number of guests will give you the: |
| A | Average guest check |
| B | Popularity index |
| C | Sales History |
| D | Rolling average |
| A case of orange juice for the bar would normally be considered: |
| A | Food cost |
| B | Beverage cost |
| C | Fixed cost |
| D | Other expense |
| When using the _________ system, the operator always uses what |
| is on hand before the recently delivered product. |
| A | FIFO |
| B | LIFO |
| C | Both A and B above |
| D | None of the above |
| The formula for calculating Profit is: |
| A | Total Cost / Total Sales |
| B | Total Sales – Total Expenses |
| C | Food Sales + Beverage Sales |
| D | AP / EP |
| If you purchase a product that says "40 count": |
| A | The product comes in a 40 lb. case. |
| B | There should be exactly 40 cans in each case |
| C | There are approximately 40 pieces in each case |
| D | It is a smaller size product than a "20 count" case |
| What do we mean by "par level" |
| A | How well you golf at the ACF tournament |
| B | How much product you have in your beginning inventory |
| C | The total value of your inventory |
| D | The ideal amount of each item to keep in inventory |
| TRUE AND FALSE |
| An average food cost should be around 30% |
| Customers are willing to pay more for increased service levels. |
| Dividing your food cost by food sales will provide your food cost % |
| The budget shows the actual revenue, expense, and profit of an operation |
| EP refers to the final edible product after it has been cleaned, trimmed, and cooked. |
| 32/34 shrimp is larger than 14/16 shrimp |
| Sales history and sales to date are the same thing |
| Your beginning inventory should be the same every month |
| What are the two main cost that F&B managers have the most control over? |
| 1 |
| 2 |
| List 3 ways of reducing product cost percentage. |
| 1 |
| 2 |
| 3 |
riceva
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