CFSP Cost Control 3

Question 1

A menu item sells for $18.00 and has a food cost of $5.40. What is the food cost percentage for this item?

Accepted Answer

30%

Answer

Food cost % = ($5.40 ÷ $18.00) × 100 = 30%.

Question 2

Which of the following is an example of a semi-variable (mixed) cost in foodservice?

Accepted Answer

Utilities

Answer

Utilities have a fixed base charge plus a variable component that changes with production volume, making them semi-variable costs.

Question 3

In the CFSP cost control framework, what does a 'variance report' primarily identify?

Accepted Answer

Differences between actual and standard (budgeted) costs

Answer

A variance report compares actual costs incurred against standard or budgeted costs to highlight areas needing corrective action.

Question 4

What is the formula for calculating the cost of food sold (cost of sales)?

Accepted Answer

Opening inventory + Purchases – Closing inventory

Answer

Cost of food sold = Opening inventory + Purchases – Closing inventory.

Question 5

A cafeteria served 350 covers with total labor costs of $1,750. What is the labor cost per cover?

Accepted Answer

$5.00

Answer

$1,750 ÷ 350 covers = $5.00 labor cost per cover.

(CFSP) Certified Foodservice Professional Practice Test