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

$45,000 × 0.32 = $14,400 monthly food cost.

Question 2

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

Accepted Answer

Demand-based scheduling

Answer

Demand-based scheduling aligns labor levels with anticipated customer volume to control labor costs.

Question 3

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

Accepted Answer

The ratio of usable product to total purchased weight

Answer

Yield percentage = (usable weight ÷ purchased weight) × 100, indicating how much of a purchased product is actually usable.

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

Adding part-time weekend staff eliminates overtime while maintaining coverage and reduces overall labor cost.

Question 5

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

Accepted Answer

Requisition form

Answer

A requisition form formally records the transfer of goods from storage to production and supports internal cost tracking.

(ACF) American Culinary Federation Certification Practice Test