CSC CSC Cost Control & Purchasing

Question 1

What is 'food cost percentage' in restaurant management?

Accepted Answer

The ratio of food costs to food sales revenue

Answer

The percentage of revenue spent on labor

Answer

The markup percentage on menu items

Answer

The percentage of food wasted per service

Question 2

What is a standard food cost percentage target for a full-service restaurant in the US?

Accepted Answer

28–35%

Answer

10–15%

Answer

45–60%

Answer

5–10%

Question 3

What is the formula for calculating the cost of a standardized recipe?

Accepted Answer

Sum of (ingredient quantity × ingredient unit cost)

Answer

Menu price × food cost %

Answer

Total revenue minus labor costs

Answer

Food waste cost plus ingredient cost

Question 4

What is a 'purchase specification' in professional food purchasing?

Accepted Answer

A detailed description of the quality standards required for an ingredient

Answer

A request for bids from multiple vendors

Answer

A weekly order form

Answer

A contract locking in a single supplier

Question 5

What is 'yield percentage' and why does it matter in recipe costing?

Accepted Answer

The usable portion of an ingredient after trimming and preparation losses

Answer

The percentage of revenue from a menu item

Answer

The percentage of orders fulfilled without error

Answer

The amount of food remaining after service

Question 6

What does FIFO stand for in kitchen inventory management?

Accepted Answer

First In, First Out

Answer

Food Inventory For Operations

Answer

First Inspection, Final Output

Answer

Frozen Items First Out