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Principles of Food and Beverage Management Exam Questions with Verified Answers
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Principles of Food and Beverage Management Exam Questions with Verified Answers
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Principles of Food and BeverageManagement Exam Questions with
Verified Answers
Edible portion (EP) refers to the amount of food that - Answer-can be served after
cooking
A tare allowance feature on a scale - Answer-excludes the weight of a pot placed on the
scale.
Which is the equation for determining contribution margin? - Answer-Revenue - Food
cost
What is the approximate selling price of a menu item if it has a food cost of $3.75 and a
32% food cost is desired? - Answer-$11.75
Which should be the first group of menu items planned? - Answer-Entrees
What is the first step in developing recipes for menu items currently produced? -
Answer-Tell food-production staff why recipes are needed.
One pound of cheese costs $6.25. A standardized recipe requires 4 oz of cheese. What
is the approximate cost of the cheese required for the recipe? - Answer-$1.56
What is the name for menus that have different prices for each menu item? - Answer-À
la carte
Information on what document should be available if there is a concern about the use of
food safety procedures as a menu item is prepared and served? - Answer-Time-
temperature log
Where is prime real estate on a single-sheet menu? - Answer-Center of menu's upper
half
What is the average CM per customer if there are 78,000 customers, profit is $39,000,
and nonfood costs are $390,000? - Answer-$5.50
An establishment's target market is the group of people who - Answer-enjoy and can
afford the menu items.
Which is a benefit of standardized recipes? - Answer-Consistency is provided for
customers and the operation.
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