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Exam 5: Monitoring Food and Beverage Product Costs

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Question 1

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A foodservice operation's combined food and beverage costs are often referred to as the cost of

A) sales.
B) purchases.
C) goods consumed.
D) goods available for sale.

E) B) and C)
F) A) and D)

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Question 2

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A six-column form can be used to estimate an operation's food cost percentage on a daily or weekly basis.

A) True
B) False

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Question 3

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A chef buys 50 pounds of fresh casaba melon for making fruit salad. The waste percentage on the melons is 45%. After processing the 50 pounds of melon, how much fresh casaba will the chef have available for making the fruit salad?

In the last accounting period, a food service director served 12,000 student meals, had a cost of food consumed of $36,500, and incurred $1,000 of employee meal costs. What was this director's cost per meal served in the accounting period?

Sales mix is defined as the series of consumer purchasing decisions that result in an operation's specific food or beverage cost percentage.

A standardized recipe for chili cost $56.00 to produce. The recipe yields 100 portions. Each portion is 8-ounces. What would be the cost per portion if the chef reduces the portion size of this item from 8-ounces to 7-ounces?

When utilizing the USAR, managers should report their cost of sales in terms of its total amount and its percentage of sales.

Managers use standardized recipe cost sheets to calculate their total recipe costs and their individual portion costs.

Which area should be of greatest concern to beverage managers when hosts or sponsors are charged per-person prices for open bars?

Because the cost of food items used in the production of alcoholic beverages is minimal, it is not usually worth the time to document the value of product transfers from the kitchen to the bar area.

Ending Inventory as calculated at the closing of an accounting period is also used as the

Mystery shoppers in the food service industry must

A manager calculated that her attainable product cost for an accounting period was $29,000. Her actual product cost for the period was $29,580. What was the manager's operational efficiency ratio for this period?

Who is most directly responsible for the sales mix achieved in a food service operation?

What would be the effect on his cost of food formula if a manager accidentally overstated the value of his operation's ending inventory?

Cost of food sold is the actual amount of all food expenses incurred by an operation minus its cost of employee meals.

What is subtracted from cost of goods sold when managers calculate their food cost percentages?

An operation's six-column food cost estimate will be most accurate when the operation's beginning inventory is

An operation incurred $8,000 in cost of beverage sold during an accounting period. The beverage cost percentage for the period was 20%. What were the operation's beverage sales for the period?

Beverage managers can use a hydrometer to help prevent product