ACF Kitchen Management and Costing 4

Question 1

The 'as purchased' (AP) price differs from the 'edible portion' (EP) price because:

Accepted Answer

EP accounts for trim and cooking loss while AP does not

Answer

AP includes tax while EP does not

Answer

AP is the retail price and EP is the wholesale price

Answer

EP includes labor cost while AP only covers ingredients

Question 2

Which financial statement shows a kitchen operation's revenues, costs, and profit or loss over a specific period?

Accepted Answer

Income statement (P&L)

Answer

Balance sheet

Answer

Cash flow statement

Answer

Accounts payable ledger

Question 3

A restaurant's prime cost consists of:

Accepted Answer

Total labor cost plus total food and beverage cost

Answer

Food cost plus beverage cost

Answer

Fixed costs plus variable costs

Answer

Food cost plus rent and utilities

Question 4

When setting a selling price using the food cost percentage method, a chef divides the food cost per portion by the desired food cost percentage. If the cost is $4.50 and the target is 30%, the menu price is:

Accepted Answer

$15.00

Answer

$13.50

Answer

$18.00

Answer

$22.50

Question 5

An ACF-certified chef is conducting a monthly physical inventory. The purpose is to:

Accepted Answer

Verify actual stock on hand versus recorded inventory to calculate food cost

Answer

Determine how much to order from suppliers

Answer

Create a new menu based on available product

Answer

Train staff on proper storage techniques

Question 6

A banquet manager must determine the number of servers needed for a 200-guest event if the staffing ratio is 1 server per 20 guests. How many servers are required?

Accepted Answer

10

Answer

8

Answer

12

Answer

15

Question 7

Which cost control tool establishes the maximum amount that should be spent per person for a specific meal period or event?

Accepted Answer

Per capita cost allowance

Answer

Production sheet

Answer

Standardized recipe card

Answer

Bid specification