CSC Cost Control & Purchasing Flashcards
6 cards from real CSC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CSC Cost Control & Purchasing flashcards as text
What is 'food cost percentage' in restaurant management?
Answer: The ratio of food costs to food sales revenue
Food cost percentage is calculated by dividing the cost of food sold by food sales revenue, and is a primary metric for kitchen profitability.
What is a standard food cost percentage target for a full-service restaurant in the US?
Answer: 28–35%
Most full-service US restaurants target a food cost percentage of 28–35%, though the ideal range varies by menu pricing and concept.
What is the formula for calculating the cost of a standardized recipe?
Answer: Sum of (ingredient quantity × ingredient unit cost)
Recipe cost is calculated by multiplying each ingredient's quantity used by its unit cost and summing all ingredients in the recipe.
What is a 'purchase specification' in professional food purchasing?
Answer: A detailed description of the quality standards required for an ingredient
A purchase specification defines the exact quality standards, grade, size, and other characteristics required when ordering an ingredient to ensure consistency.
What is 'yield percentage' and why does it matter in recipe costing?
Answer: The usable portion of an ingredient after trimming and preparation losses
Yield percentage represents the usable portion of an ingredient after trimming, peeling, or other prep waste, and is critical for accurate recipe costing.
What does FIFO stand for in kitchen inventory management?
Answer: First In, First Out
FIFO (First In, First Out) means using older stock before newer stock to minimize spoilage and maintain product freshness.