Kitchen Financial Controls Flashcards

A restaurant's beginning inventory is $8,000, purchases total $22,000, and ending inventory is $6,000. What is the cost of goods sold?

Answer: $24,000

COGS = beginning inventory ($8,000) + purchases ($22,000) − ending inventory ($6,000) = $24,000.

A menu item sells for $18.00 and its plate cost is $5.94. What is its food cost percentage?

Answer: 33%

Food cost percentage = cost ÷ selling price, so $5.94 ÷ $18.00 = 33%.

Which practice most directly reduces food cost variance caused by over-portioning?

Answer: Using standardized portion tools like scales and scoops

Standardized portioning tools ensure each plate uses the exact specified quantity, eliminating over-portioning waste.

A whole beef tenderloin costs $110 and weighs 5 lb; after fabrication the usable yield is 4 lb. What is the cost per usable pound?

Answer: $27.50

Cost per usable pound = $110 ÷ 4 lb of usable yield = $27.50.

Which statement best describes a fixed cost in a foodservice operation?

Answer: It remains constant regardless of sales volume, like rent

Fixed costs such as rent or insurance stay the same regardless of how much business the operation does.

The main purpose of comparing invoices against purchase orders and receiving reports is to:

Answer: Verify the operation pays only for goods ordered and actually received

This three-way match confirms quantities and prices billed match what was ordered and received before payment.

A kitchen's standard food cost is 30% but actual food cost runs 35%. Which is the LEAST likely cause?

Answer: Menu prices were raised across the board

Raising menu prices would lower, not raise, the food cost percentage, so it cannot explain the increase.