ACF Kitchen Management and Costing 2

Question 1

A restaurant's food cost percentage is 32% and monthly food sales are $45,000. What is the monthly food cost?

Accepted Answer

$14,400

Answer

$12,400

Answer

$16,200

Answer

$18,000

Question 2

Which scheduling method assigns employees to shifts based on forecasted customer demand?

Accepted Answer

Demand-based scheduling

Answer

Fixed scheduling

Answer

Rotating scheduling

Answer

Split-shift scheduling

Question 3

The term 'yield percentage' in food costing refers to:

Accepted Answer

The ratio of usable product to total purchased weight

Answer

The profit margin on a menu item

Answer

The percentage of waste removed during cooking

Answer

The markup applied to raw ingredient cost

Question 4

A kitchen manager notices overtime hours are consistently high on weekends. The BEST corrective action is to:

Accepted Answer

Hire additional part-time staff for weekend shifts

Answer

Reduce the menu offerings on weekends

Answer

Increase menu prices to offset labor costs

Answer

Switch all staff to salary compensation

Question 5

Which document is used to track the movement of inventory items from the storage area to production?

Accepted Answer

Requisition form

Answer

Purchase order

Answer

Receiving report

Answer

Invoice

Question 6

A standardized recipe for chicken soup yields 50 portions at a total ingredient cost of $75. The cost per portion is:

Accepted Answer

$1.50

Answer

$1.25

Answer

$1.75

Answer

$2.00

Question 7

In ACF culinary standards, 'mise en place' refers to:

Accepted Answer

Organizing and preparing all ingredients and equipment before service

Answer

The final plating of a dish

Answer

The process of costing a new menu item

Answer

Writing a standardized recipe