Culinarian Purchasing & Cost Control Flashcards

Which method of pricing calculates a selling price by dividing the food cost by the desired food cost percentage?

Answer: Factor pricing method

The factor pricing method divides the portion cost by the desired food cost percentage to determine the menu selling price.

What is the purpose of a receiving log in a foodservice operation?

Answer: To document all incoming deliveries with date, supplier, items, and quantities

A receiving log provides a written record of all incoming goods, which supports invoice verification, inventory accuracy, and accountability.

Which purchasing practice helps prevent collusion between a purchasing agent and a supplier?

Answer: Rotating purchasing responsibilities and requiring competitive bids

Rotating purchasing responsibilities and requiring competitive bids creates checks and balances that reduce the risk of fraudulent arrangements.

What does 'cost of goods sold' (COGS) represent in a restaurant's financial statement?

Answer: The direct cost of food and beverage consumed to generate sales

COGS represents the direct cost of the food and beverages used (consumed) during a period to produce the sales revenue reported.

A culinarian notices that actual food cost is consistently higher than the theoretical cost. The most likely cause is:

Answer: Waste, theft, or over-portioning during production

When actual food cost exceeds theoretical (ideal) cost, it typically points to waste, theft, or employees not following standardized portion sizes.

Which type of supplier contract locks in pricing for a specified period, protecting the operation from market price fluctuations?

Answer: Fixed-price contract

A fixed-price contract establishes a set price for a product over a defined period, shielding the foodservice operation from volatile market price increases.