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Terms in this set (37)
If total sales are $2550.00 and 110 guests were served, the average guest check would be
If total food sales are $50,000 and the cost of food sold is $16,500, the food cost percent is
Product specification determines ________.
cut of meat, weight, fat, etc
Which of the following costs is typically the highest cost in operating a restaurant?
How is food cost percentage calculated?
Cost of food sold divided by food sales
Each kitchen station must create
production control sheets
The person responsible for ordering should never be the
Forecasting is used
for sales projections, staff levels, and cost percentages
Organization and performance on the cooking line as well as good results depend on
A __________ is used to track food and beverage charges and other retail charges
The contribution margin is the
the gross profit made from a menu item
The person usually responsible for greeting and seating guests and for rotating arriving guests among the dining room stations is the
greeter or hostess or host
Curbside appeal includes
the appearance of the property from the parking lot to the restrooms
Average beverage cost percentage runs
Strict controls on food inventory are important for
receiving, storing, dating, and using
Which of the following is NOT a cost that management can control?
There are ____ accounting periods in a typical restaurant.
Proper staffing in the kitchen is crucial, along with
training and developing skills
American Service refers to
less formal, yet professionally served
If beverage sales are $25,600 and beverage costs are $7,500, the beverage cost percent is
Back-of-the-house restaurant systems are also known as
product management systems
Describing, recommending, showing, and offering a variety of food and beverage choices to a guest is known as
The cost of a lease should be ________ to ________ percent of sales.
Production sheets are used for which of the following purposes?
Serve as the key to consistency and food quality
Prime cost is
food and labor cost
Production sheet calculations include
counting products on-hand
The "back of the house" is usually run by the
Combined food and labor costs are known as
Financial management reporting needs to be
detailed and inclusive
A par stock
is the level to keep on hand
The Beacon Drive Inn had food sales of $45,000, an opening inventory of $8,000, purchases of $13,000, and an ending inventory of $9,000. What was the food cost percentage?
Forecasting sales has two components:
guest counts or covers, and average check amount
Personal digital assistants (PDAs) are used by
Food cost percentage is defined as
food cost divided by food sales times 100
All of the following are questions that deal with purchasing EXCEPT:
By how much can we exceed our reorder point?
A cover is equivalent to
The average check refers to
the average money spent per guest
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