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

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?

Accepted Answer

28–35%

Answer

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?

Accepted Answer

Sum of (ingredient quantity × ingredient unit cost)

Answer

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?

Accepted Answer

A detailed description of the quality standards required for an ingredient

Answer

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?

Accepted Answer

The usable portion of an ingredient after trimming and preparation losses

Answer

Yield percentage represents the usable portion of an ingredient after trimming, peeling, or other prep waste, and is critical for accurate recipe costing.

CSC - Certified Sous Chef Practice Test

CSC - Certified Sous Chef Practice Test

CSC CSC Cost Control & Purchasing