CCA CCA Cost Control & Food Costing 2

Question 1

In menu engineering, what category describes menu items with HIGH popularity and HIGH contribution margin?

Accepted Answer

Stars

Answer

Plowhorses

Answer

Dogs

Answer

Puzzles

Question 2

What is the purpose of a recipe conversion factor (RCF)?

Accepted Answer

To adjust recipe quantities when scaling up or down from the original yield

Answer

To convert recipes from metric to imperial measurements

Answer

To convert raw ingredient cost into per-portion cost

Answer

To calculate the selling price from the food cost

Question 3

Which inventory valuation method assigns the cost of the most recently purchased items to the cost of goods sold?

Accepted Answer

LIFO (Last In, First Out)

Answer

FIFO (First In, First Out)

Answer

Weighted Average

Answer

Specific Identification

Question 4

What is the break-even point in a foodservice operation?

Accepted Answer

The sales volume at which total revenue equals total costs, resulting in zero profit or loss

Answer

The point at which food cost percentage drops below 30%

Answer

The minimum number of menu items needed to be profitable

Answer

The sales level at which labor cost equals food cost

Question 5

Over-portioning in a restaurant affects profitability primarily by:

Accepted Answer

Increasing actual food cost above the theoretical food cost

Answer

Increasing customer satisfaction and long-term repeat business

Answer

Reducing labor costs through faster service

Answer

Improving table turnover rates

Question 6

What does 'as-purchased (AP) cost' refer to in food costing?

Accepted Answer

The price paid for an ingredient in the form it arrives from the supplier

Answer

The cost of food after it has been fully prepared and plated

Answer

The cost of a dish after accounting for all labor involved in preparation

Answer

The discounted price negotiated with vendors for bulk orders

Question 7

A food cost percentage of 32% means:

Accepted Answer

32 cents of every revenue dollar is spent on food ingredients

Answer

32% of menu items are profitable

Answer

Labor costs are 32% of food costs

Answer

The restaurant wastes 32% of purchased food