CSC CSC Cost Control & Purchasing 1 — Questions and Answers
Question 1: What is 'food cost percentage' in restaurant management?
- The percentage of revenue spent on labor
- The ratio of food costs to food sales revenue (Correct answer)
- The markup percentage on menu items
- The percentage of food wasted per service
Correct 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.
Question 2: What is a standard food cost percentage target for a full-service restaurant in the US?
- 10–15%
- 28–35% (Correct answer)
- 45–60%
- 5–10%
Correct 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.
Question 3: What is the formula for calculating the cost of a standardized recipe?
- Menu price × food cost %
- Sum of (ingredient quantity × ingredient unit cost) (Correct answer)
- Total revenue minus labor costs
- Food waste cost plus ingredient cost
Correct 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.
Question 4: What is a 'purchase specification' in professional food purchasing?
- A request for bids from multiple vendors
- A detailed description of the quality standards required for an ingredient (Correct answer)
- A weekly order form
- A contract locking in a single supplier
Correct 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.
Question 5: What is 'yield percentage' and why does it matter in recipe costing?
- The percentage of revenue from a menu item
- The usable portion of an ingredient after trimming and preparation losses (Correct answer)
- The percentage of orders fulfilled without error
- The amount of food remaining after service
Correct 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.
Question 6: What does FIFO stand for in kitchen inventory management?
- First In, First Out (Correct answer)
- Food Inventory For Operations
- First Inspection, Final Output
- Frozen Items First Out
Correct answer: First In, First Out
FIFO (First In, First Out) means using older stock before newer stock to minimize spoilage and maintain product freshness.
CSC CSC Cost Control & Purchasing 1
What is 'food cost percentage' in restaurant management?