Kitchen Operations Management Flashcards
7 cards from real CEC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Kitchen Operations Management flashcards as text
Which formula correctly calculates food cost percentage?
Answer: Cost of food sold divided by food sales, multiplied by 100
Food cost percentage expresses the cost of food sold as a share of food sales revenue.
A kitchen's beginning inventory is $12,000, purchases are $30,000, and ending inventory is $10,000. What is the cost of food sold?
Answer: $32,000
Beginning inventory plus purchases minus ending inventory equals $12,000 + $30,000 - $10,000 = $32,000.
What does a par level represent in kitchen purchasing?
Answer: The standard quantity of an item that should be on hand between deliveries
Par is the set stock level needed to cover usage until the next delivery, plus a safety margin.
A 10 lb beef tenderloin yields 7.5 lb of usable trimmed meat. What is the yield percentage?
Answer: 75%
Yield percentage equals edible portion weight divided by as-purchased weight: 7.5 / 10 = 75%.
If an item costs $6.00 per pound as purchased and has a 75% yield, what is its edible portion cost per pound?
Answer: $8.00
EP cost equals AP cost divided by yield percentage: $6.00 / 0.75 = $8.00.
Which inventory system continuously records items as they are received and issued?
Answer: Perpetual inventory
A perpetual inventory updates stock balances in real time with every receipt and issue.
Prime cost in a foodservice operation consists of which combination?
Answer: Total cost of goods sold plus total labor cost
Prime cost combines cost of goods sold (food and beverage) with total labor cost including benefits and payroll taxes.