ACF Kitchen Management and Costing 3

Question 1

When comparing bids from two food suppliers, a kitchen manager should primarily evaluate:

Accepted Answer

Price, quality, delivery reliability, and service

Answer

Brand reputation only

Answer

Only the lowest per-unit price

Answer

The supplier's proximity to the restaurant

Question 2

The contribution margin of a menu item is calculated as:

Accepted Answer

Selling price minus food cost

Answer

Selling price minus total operating cost

Answer

Food cost divided by selling price

Answer

Gross profit divided by total revenue

Question 3

A restaurant uses the FIFO method for inventory rotation. This means:

Accepted Answer

Oldest stock is used first to minimize spoilage

Answer

Newest stock is used first to maintain freshness

Answer

Items are used in alphabetical order

Answer

Highest-cost items are used first to reduce waste

Question 4

Which type of cost remains constant regardless of sales volume, such as monthly rent?

Accepted Answer

Fixed cost

Answer

Variable cost

Answer

Semi-variable cost

Answer

Prime cost

Question 5

A cook prepares 20 lbs of carrots that yield 16 lbs after peeling and trimming. What is the yield percentage?

Accepted Answer

80%

Answer

75%

Answer

85%

Answer

90%

Question 6

In menu engineering, a 'star' item is one that is:

Accepted Answer

High popularity and high profitability

Answer

Low popularity and high profitability

Answer

High popularity and low profitability

Answer

Low popularity and low profitability

Question 7

A kitchen manager wants to reduce food waste. Which practice is MOST effective for daily production planning?

Accepted Answer

Using sales history to forecast production quantities

Answer

Ordering the maximum possible inventory

Answer

Preparing all menu items in full batch sizes regardless of demand

Answer

Purchasing only from one supplier for simplicity