Cost Control Food Service Exam 1 Questions & Answers 2024/2025
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Cost Control Food Service
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Cost Control Food Service
Cost Control Food Service Exam 1 Questions & Answers 2024/2025
$11,000 - ANSWERSA restaurant budgeted for sales of $100,000 and total costs of 89%. How much profit would this restaurant earn?
Cost structure - ANSWERSThe proportion or percentage of expense items to sales is known as?
Prof...
Cost Control Food Service Exam 1
Questions & Answers 2024/2025
$11,000 - ANSWERSA restaurant budgeted for sales of $100,000 and total costs of 89%. How much profit
would this restaurant earn?
Cost structure - ANSWERSThe proportion or percentage of expense items to sales is known as?
Profit of $1,000 - ANSWERSA restaurant has $90,000 in sales, $31,000 in food costs, $34,000 in labor
costs, and $24,000 in other costs. It has experienced a?
Daily - ANSWERSControlling costs is something that a manager should consider?
Generated sales, costs incurred to produce these sales, and profits - ANSWERSThe three key numbers
that managers must pay attention to when managing costs are?
Fixed costs - ANSWERSCosts that remain the same regardless of sales volume are known as?
Variable costs - ANSWERSA restaurant experiences a 3% increase in sales based on its budget. This
restaurant should also expect to see a 3% rise in?
Controllable cost and semivariable costs - ANSWERSLabor is an example of?
Controllable cost and variable cost - ANSWERSWages (hourly) are an example of a?
Semivariable cost - ANSWERSAn operation has signed a lease in which it will pay $4,000 per month plus
1% of sales. For this operation this lease represents a?
Food and beverage costs - ANSWERSThe only pure variable costs are?
, Prime costs - ANSWERSThe costs for an operation's food, beverage, and labor over a specific time period
are known as its?
80.7% - ANSWERSAn operation has experienced total sales of $85,000, beverage costs of $16,230, food
costs of $30,167, labor costs of $22,158, rent of $4,000, and insurance of $1,000. What is its prime cost
as a percentage of total sales?
Higher-than-average food costs and lower-than-average labor costs - ANSWERSThe majority of what a
particular restaurant serves is pre-made, requiring the staff to thaw, heat, and serve the items. A
restaurant with this type of menu would expect to have?
Develop performance standards - ANSWERSThe first step in the cost control process is to?
Whether service and quality levels were maintained - ANSWERSA restaurant experienced a labor cost
variance of -15%. A manager looking at this should consider?
An action plan - ANSWERSToday, budgets are seen by managers as?
Budget - ANSWERSA plan that indicates an operations financial objectives is known as?
Forecasting - ANSWERSAn integral part of the planning process where the manager makes future
predictions regarding sales trends based on current situations is known as?
Are based on forecasting, which can be very volatile and unreliable - ANSWERSA problem with budgets is
that?
41,400 - ANSWERSLast year a restaurant served 45,000 guests. It is forecasting its sales for the following
year and believes that because of local economic conditions it will be experiencing a downturn of 8%.
How many guests will the restaurant forecast that it will serve during the following year?
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