CFSP Cost Control 4

Question 1

What is the recommended industry benchmark range for total prime cost (food + beverage + labor) as a percentage of sales in a full-service restaurant?

Accepted Answer

55–65%

Answer

Most full-service restaurants target a prime cost of 55–65% of sales to remain profitable after overhead expenses.

Question 2

Which of the following best describes 'pilferage' as a cost control concern?

Accepted Answer

Theft of food, beverage, or cash by employees or customers

Answer

Pilferage refers to theft of inventory, supplies, or cash, which inflates costs and reduces profitability.

Question 3

A manager compares weekly actual food cost against the standard food cost derived from recipes. This practice is known as:

Accepted Answer

Cost variance analysis

Answer

Cost variance analysis compares actual costs to standard (recipe-based) costs to identify discrepancies.

Question 4

In which situation would a manager use a 'pull system' for inventory management?

Accepted Answer

When restocking is triggered only by actual consumption or demand

Answer

A pull system replenishes inventory only when items are consumed, reducing over-purchasing and waste.

Question 5

Which cost control document specifies the exact ingredients, quantities, preparation methods, and yield for each menu item?

Accepted Answer

Standardized recipe

Answer

A standardized recipe ensures consistency in quality, portion size, and cost for every menu item.

(CFSP) Certified Foodservice Professional Practice Test

(CFSP) Certified Foodservice Professional Practice Test

CFSP Cost Control 4