Level Two Prostart Complete Exam Questions with correct Answers
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Module
ProStart
Institution
ProStart
Level Two Prostart Complete Exam Questions with correct Answers
What is the formula for increasing or decreasing recipe yields?
desired yield divided by original yield
An operation began the month with a $25,000 food inventory, closed the month with $23,000 and purchased $19,000 worth of fo...
Level Two Prostart Complete Exam Questions
with correct Answers
What is the formula for increasing or decreasing recipe yields?
desired yield divided by original yield
An operation began the month with a $25,000 food inventory, closed the month with $23,000 and
purchased $19,000 worth of food products. Food Sales for the month totaled $63,000. What was the
food cost percentage?
33.3
An operating budget serves many purposed in the management of a restaurant or food service
operation, including
identifying all controllable cost needs, such as labor, food and beverage supplies
Which of the following costs are MOST impacted by business volume?
labor
Which type of forecast uses the number of expected guests to determine purchasing needs?
customer count
Using the food cost percentage method, which item would be divided by the food cost in order to
calculate menu price?
food cost percentage
Lease or mortgage payments are considered to be what type of cost?
fixed
Which cost is non-controllable or fixed?
manager salaries
A restaurant uses the food cost percentage method to price its menu. With a food cost percentage of
30% for each dish, what should the menu price be for an entree with a raw food cost of $4.00?
$13.33
How does an operation determine its food cost?
(Opening inventory + purchases) - closing inventory
The question that should be considered when conducting a make-or-buy analysis is, "Does the...
staff have the skills to make this product consistently?
The goal of target marketing is to
make a focused appeal to a distinct group of guests
Emailing information to college students about the coffee shop on campus is an example of
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