Match between columns Premises: A method used to obtain a menu price

The Answer of direct purchases and customer count and storeroom is...

Match between columns Premises: Marked for sale at a higher price

The Answer of markup and direct purchases and menu and is...

Match between columns Premises: The total number of customers as sales are rung up

The Answer of markup and food cost percentage and storeroom is...

Exam 10: Determining Cost Percentages and Pricing the Menu

Match the following chapter terms with their definition.

Premises:

The cost of food as it relates to the amount of dollars received in sales

Responses:

markup

food cost percentage

Correct Answer:

Verified

The cost of food as it relates to the amount of dollars received in sales

markup

Free

(Matching)

4.7/5

(39)

Question 1

Correct Answer:

Verified

The three methods that can be used to price the menu-amount of markup using a percent, labor cost percent, and multiplier effect-will all yield the same final menu price.

Free

(True/False)

5.0/5

(36)

Question 2

Correct Answer:

Verified

False

Which of the following is not considered when establishing a menu price?

Free

(Multiple Choice)

4.9/5

(30)

Question 3

Correct Answer:

Verified

Match the following chapter terms with their definition.

Premises:

A method used to obtain a menu price

Responses:

direct purchases

customer count

storeroom requisition

Correct Answer:

Verified

A method used to obtain a menu price

(Matching)

4.8/5

(30)

Question 4

Round percents to the nearest hundredth of a percent. The total cost of all food purchased for the day is $2,810. The total sales is $4,055 for the day. Find the daily food cost percentage. _______________%

(Short Answer)

4.8/5

(38)

Question 5

The multiplier effect works on the principle of food cost percentage, but instead of dividing, the restaurant owner multiplies the cost of the raw food by a number that corresponds to the food cost percentage goal.

(True/False)

4.8/5

(36)

Question 6

Using the Chef's Magic Circle, complete the following. Round percent answers to the nearest hundredth and money answers to the nearest cent. In July, The Yellow Submarine Restaurant calculated a revenue of $59,970 with a 30.00% food cost percentage for the month. What were their food costs for the month? $_______________

(Short Answer)

4.9/5

(26)

Question 7

is the cost of the food as it relates to the amount of dollars received in sales.

(Short Answer)

4.9/5

(34)

Question 8

Using the Chef's Magic Circle, complete the following. Round percent answers to the nearest hundredth and money answers to the nearest cent. Sales Price: $15.54 Food Cost Percent: 13% Food Cost: $_______________

(Short Answer)

4.8/5

(34)

Question 9

Determine the menu price for the following. Round to the nearest cent. The raw food cost is $5.75, and a 45% food cost is desired. $_______________

(Short Answer)

4.8/5

(33)

Question 10

____________________ is the money added to raw food cost to obtain a menu price.

(Short Answer)

4.9/5

(39)

Question 11

Match the following chapter terms with their definition.

Premises:

Marked for sale at a higher price

Responses:

markup

direct purchases

Correct Answer:

Verified

Marked for sale at a higher price

(Matching)

4.9/5

(34)

Question 12

_ is the cost of the food as it relates to the amount of dollars received in sales. _ is the cost of labor as it relates to the amount of dollars received in sales.

(Multiple Choice)

4.9/5

(34)

Question 13

Raw food cost * markup rate = markup amount

(True/False)

4.9/5

(35)

Question 14

Determine the menu price for the following. Round to the nearest cent. What is the menu price using the multiplier of 2.9 if the raw food cost is $6.06? $_______________

(Short Answer)

4.7/5

(41)

Question 15

is the cost of labor as it relates to the amount of dollars received in sales.

(Short Answer)

4.9/5

(28)

Question 16

Markup is the money added to raw food cost to obtain the markup amount.

(True/False)

4.8/5

(27)

Question 17

Match the following chapter terms with their definition.

Premises:

The total number of customers as sales are rung up

Responses:

markup

food cost percentage

storeroom requisition

Correct Answer:

Verified

The total number of customers as sales are rung up

(Matching)

4.8/5

(34)

Question 18

If the markup is figured by using percent, the menu or selling price of an item is determined by _____.

(Multiple Choice)

5.0/5

(33)

Question 19

The _____ is a detailed list of food served in a food service establishment.

(Multiple Choice)

4.8/5

(35)

Question 20

Showing 1 - 20 of 65

The three methods that can be used to price the menu-amount of markup using a percent, labor cost percent, and multiplier effect-will all yield the same final menu price.

Which of the following is not considered when establishing a menu price?

Round percents to the nearest hundredth of a percent. The total cost of all food purchased for the day is $2,810. The total sales is $4,055 for the day. Find the daily food cost percentage. _______________%

The multiplier effect works on the principle of food cost percentage, but instead of dividing, the restaurant owner multiplies the cost of the raw food by a number that corresponds to the food cost percentage goal.

is the cost of the food as it relates to the amount of dollars received in sales.

Using the Chef's Magic Circle, complete the following. Round percent answers to the nearest hundredth and money answers to the nearest cent. Sales Price: $15.54 Food Cost Percent: 13% Food Cost: $_______________

Determine the menu price for the following. Round to the nearest cent. The raw food cost is $5.75, and a 45% food cost is desired. $_______________

____________________ is the money added to raw food cost to obtain a menu price.

_ is the cost of the food as it relates to the amount of dollars received in sales. _ is the cost of labor as it relates to the amount of dollars received in sales.

Raw food cost * markup rate = markup amount

Determine the menu price for the following. Round to the nearest cent. What is the menu price using the multiplier of 2.9 if the raw food cost is $6.06? $_______________

is the cost of labor as it relates to the amount of dollars received in sales.

Markup is the money added to raw food cost to obtain the markup amount.

If the markup is figured by using percent, the menu or selling price of an item is determined by _____.

The _____ is a detailed list of food served in a food service establishment.

Using the Calculator

Numbers, Symbols of Operations, and the Mill

Addition, Subtraction, Multiplication, and Division

Fractions, Decimals, Ratios, and Percents

Weights and Measures

Using the Metric System of Measure

Portion Control

Converting Recipes, Yields, and Baking Formulas

Food, Recipe, and Labor Costing

Inventory Procedures and Controlling Costs

Purchasing and Receiving

Daily Production Reports and Beverage Costs

Front of the House and Managerial Mathematical Operations

Personal Taxes, Payroll, and Financial Statements

Filters

Exam 10: Determining Cost Percentages and Pricing the Menu

The three methods that can be used to price the menu-amount of markup using a percent, labor cost percent, and multiplier effect-will all yield the same final menu price.

Which of the following is not considered when establishing a menu price?

Round percents to the nearest hundredth of a percent. The total cost of all food purchased for the day is $2,810. The total sales is $4,055 for the day. Find the daily food cost percentage. _______________%

The multiplier effect works on the principle of food cost percentage, but instead of dividing, the restaurant owner multiplies the cost of the raw food by a number that corresponds to the food cost percentage goal.

____________________ ____________________ ____________________ is the cost of the food as it relates to the amount of dollars received in sales.

Using the Chef's Magic Circle, complete the following. Round percent answers to the nearest hundredth and money answers to the nearest cent. Sales Price: $15.54 Food Cost Percent: 13% Food Cost: $_______________

Determine the menu price for the following. Round to the nearest cent. The raw food cost is $5.75, and a 45% food cost is desired. $_______________

____________________ is the money added to raw food cost to obtain a menu price.

_____ is the cost of the food as it relates to the amount of dollars received in sales. _____ is the cost of labor as it relates to the amount of dollars received in sales.

Raw food cost * markup rate = markup amount

Determine the menu price for the following. Round to the nearest cent. What is the menu price using the multiplier of 2.9 if the raw food cost is $6.06? $_______________

____________________ ____________________ ____________________ is the cost of labor as it relates to the amount of dollars received in sales.

Markup is the money added to raw food cost to obtain the markup amount.

If the markup is figured by using percent, the menu or selling price of an item is determined by _____.

The _____ is a detailed list of food served in a food service establishment.

Using the Calculator

Numbers, Symbols of Operations, and the Mill

Addition, Subtraction, Multiplication, and Division

Fractions, Decimals, Ratios, and Percents

Weights and Measures

Using the Metric System of Measure

Portion Control

Converting Recipes, Yields, and Baking Formulas

Food, Recipe, and Labor Costing

Inventory Procedures and Controlling Costs

Purchasing and Receiving

Daily Production Reports and Beverage Costs

Front of the House and Managerial Mathematical Operations

Personal Taxes, Payroll, and Financial Statements

Filters

is the cost of the food as it relates to the amount of dollars received in sales.

_ is the cost of the food as it relates to the amount of dollars received in sales. _ is the cost of labor as it relates to the amount of dollars received in sales.

is the cost of labor as it relates to the amount of dollars received in sales.