ACF - American Culinary Federation Kitchen Management and Costing Questions and Answers

Question 1

A restaurant reports the following data for the month: Beginning Inventory: $12,000, Purchases: $8,000, Ending Inventory: $10,000, and Total Food Sales: $30,000.
What is the food cost percentage for the month?

Accepted Answer

33.3%

Answer

26.7%

Answer

40.0%

Answer

30.0%

Question 2

A chef wants to price a new salmon dish. The plate cost (the total cost of all ingredients) is $4.20. The restaurant's desired food cost percentage is 28%. Using the food cost percentage pricing method, what should the menu price be?

Accepted Answer

$15.00

Answer

$11.76

Answer

$19.20

Answer

$12.60

Question 3

A chef purchases a case of whole artichokes at an 'As Purchased' (AP) price. After trimming away the tough outer leaves and stems, the chef calculates the cost per pound of the usable artichoke hearts. Which of the following terms best describes this revised, true cost?

Accepted Answer

Edible Portion (EP) Cost

Answer

As Purchased (AP) Price

Answer

Contribution Margin

Answer

Prime Cost

Question 4

A kitchen's total labor cost for one week, including all wages, taxes, and benefits, was $7,500. The restaurant's total revenue for that same week was $25,000. What is the labor cost percentage?

Accepted Answer

30%

Answer

25%

Answer

33%

Answer

40%

Question 5

On a restaurant's Profit and Loss (P&L) statement, which of the following is calculated by subtracting the Cost of Goods Sold (COGS) from total revenue?

Accepted Answer

Gross Profit

Answer

Net Income

Answer

Operating Expenses

Answer

Prime Cost

Question 6

Which of the following inventory management principles is most critical for a professional kitchen to ensure both food safety and proper cost accounting by using older products before newer ones?

Accepted Answer

First-In, First-Out (FIFO)

Answer

Last-In, First-Out (LIFO)

Answer

Weighted Average Method

Answer

Par Stock Level

A restaurant reports the following data for the month: Beginning Inventory: $12,000, Purchases: $8,000, Ending Inventory: $10,000, and Total Food Sales: $30,000.What is the food cost percentage for the month?

A restaurant reports the following data for the month: Beginning Inventory: $12,000, Purchases: $8,000, Ending Inventory: $10,000, and Total Food Sales: $30,000.
What is the food cost percentage for the month?