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NRAEF CERTIFICATION TEST REVIEW QUESTIONS AND ANSWERS RATED A+
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NRAEF CERTIFICATION TEST REVIEW QUESTIONS AND ANSWERS RATED A+
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Name: Score:65 Multiple choice questions
Term 1 of 65
When preparing a pro forma income statement, the manager is
estimating what is expected to happen in the future
buying most ingredients from one supplier
(Opening Inventory + Purchases) - Closing Inventory
A weighted food cost percentage of all items sold
Term 2 of 65
A listing of a product name, such as a banana, along with the information about its intended use,
size, color, degree of ripeness and country of origin is a
Identification
Description
Specification
Standard
Term 3 of 65
Food cost is an example of which type of cost
Variable
Physical
Controllable
Operating
,Definition 4 of 65
Securing payment
A cook does not know how to cook tonights special. The cook should consult the
A listing of a product name, such as a banana, along with the information about its intended
use, size, color, degree of ripeness and country of origin is a
A proper revenue collection system involves chaging the guest, collecting the revenue and
A plan that shows how managers expect to obtain and utilize resources to support
operational goals is known as a
Term 5 of 65
an isurance expense of $1,250 per month is an example of a
Fixed cost
Indirect material costs
Noncontrollable cost
Perceived value pricing
Definition 6 of 65
food purchases divided by sales
The food cost of a resturant is the
The Primary tool for managing labor costs is
The Food Cost percentage is calculated by
The formula for calculating the cost of food sold is
, Term 7 of 65
Food is adjusted to account for comp (at cost) meals by
subtracting from the cost of food sold
ignoring the cost of food sold
adding to the cost of food sold
multiplying the cost of food sold
Definition 8 of 65
The connection between selling price and its worth to customers
The Food Cost percentage is calculated by
which item can found on a standardized recipe
The composite food cost percentage of a menu is
Price-value relationship is defined as
Term 9 of 65
If Analysis shows the compsoite food cost percentage is 34% and the standard food cost
percentage is 30%, management can take what corrective action?
Ignore the analysis and keep prices the same
Adjust the prices downward until the composite food cost is 30%
Increase portion sizes to match the higher cost percentage
Reduce the quality of ingredients to lower costs
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