Kitchen Management & Operations Flashcards

A kitchen records $12,000 in food cost against $40,000 in food sales for the month. What is the food cost percentage?

Answer: 30%

Food cost percentage equals food cost divided by food sales ($12,000 / $40,000 = 0.30), or 30%.

Beef tenderloin costs $10.00 per pound as purchased and has an 80% yield after trimming. What is the edible portion cost per pound?

Answer: $12.50

EP cost equals AP price divided by yield percentage ($10.00 / 0.80 = $12.50).

What is the main purpose of using the FIFO method in storerooms and walk-ins?

Answer: To use older stock before newer stock, reducing spoilage

First In, First Out rotates stock so older product is used first, which cuts waste and spoilage.

A par level is best defined as:

Answer: The amount of an item that must be on hand to cover usage between deliveries

Par is the standard quantity needed on hand to get from one delivery to the next, plus a safety margin.

Cost of goods sold for the month is $36,000 and average inventory is $9,000. What is the inventory turnover rate?

Answer: 4 times

Inventory turnover equals COGS divided by average inventory ($36,000 / $9,000 = 4).

During receiving, a case of raw chicken registers 48°F. Under the FDA Food Code, what should the receiver do?

Answer: Reject it, since cold TCS food should generally be received at 41°F or below

Cold TCS foods must generally arrive at 41°F or lower, so the shipment should be rejected.

Which is the most important management benefit of standardized recipes?

Answer: They give consistent quality, portion size, and predictable cost

Standardized recipes produce the same yield, quality, and cost every time, which makes accurate costing possible.