Part 1
Muliple choice Questions
1. 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.
2. AP refers to:
A All Products
B The portion that a recipe will produce
C Food cost %
D As Purchased, raw product
3. Which is the most accurate method of measuring food?
A Volume
B Weight
C Count
D Unit
4. Sales history helps you to:
A Predict expenses
B Manage employees
C Develop a budget
D All of the above
5. 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
6. 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
7. 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
8. 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%
9. Which of the following is not usually found in a standardized recipe?
A Portion Size
B Prep method
C Cooking time
D Unit Price
10. Total sales / number of guests will give you the:
A Average guest check
B Popularity index
C Sales History
D Rolling average
11. A case of orange juice for the bar would normally be considered:
A Food cost
B Beverage cost
C Fixed cost
D Other expense
12. 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
13. The formula for calculating Profit is:
A Total Cost / Total Sales
B Total Sales - Total Expenses
C Food Sales + Beverage Sales
D AP / EP
14. 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
15. 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
1. An average food cost should be around 30%
TRUE
FALSE
2. Customers are willing to pay more for increased service levels.
TRUE
FALSE
3. Dividing your food cost by food sales will provide your food cost %
TRUE
FALSE
4. The budget shows the actual revenue, expense, and profit of an operation
TRUE
FALSE
5. EP refers to the final edible product after it has been cleaned, trimmed, and cooked.
TRUE
FALSE
6. 32/34 shrimp is larger than 14/16 shrimp
TRUE
FALSE
7. Sales history and sales to date are the same thing
TRUE
FALSE
8. Your beginning inventory should be the same every month
TRUE
FALSE
Questions
1. What are the two main cost that F&B managers have the most control over?
2. List 3 ways of reducing product cost percentage.
Part 2
1. What is the conversion factor for each yield?
2. Determine the menu selling prices for the following items. Desired food cost is 35%.
3. What is the popularity index for each menu item below?
4. You need 23 lbs. of prepared (EP) carrots for your recipe. Your yield is 85% . How many lbs. of raw (AP) carrots will you need to order from your vendor ?
5. Your yield for roast beef is 89%. You have 25 lbs. (AP). How much cooked product (EP) can you prepare?
6. From 10 lbs. of raw (AP) salmon, you get 9.2 lbs of servable (EP) fish. What is the yield for salmon?
Attachment:- Unit Question.rar