Exam 10: Determining Cost Percentages and Pricing the Menu

Using the Chef's Magic Circle, complete the following. Round percent answers to the nearest hundredth and money answers to the nearest cent. At Stages Restaurant, they calculated a total of $30,777 in food last month. They earned revenue of $112,221. What was their food cost percentage for the month? _______________%

(Short Answer)

4.9/5

(43)

Question 41

Match the following chapter terms with their definition.

Premises:

Those foods that are usually purchased each day or every other day

Responses:

food cost percentage

daily food cost report

customer count

Correct Answer:

Verified

Those foods that are usually purchased each day or every other day

(Matching)

4.9/5

(36)

Question 42

Using the Chef's Magic Circle, complete the following. Round percent answers to the nearest hundredth and money answers to the nearest cent. Food Cost: $1.22 Food Cost Percent: 32% Sales Price: $_______________

(Short Answer)

4.9/5

(26)

Question 43

Bulk purchases are those foods that are usually purchased each day or every other day.

(True/False)

4.8/5

(41)

Question 44

Determine the menu price for the following. Round to the nearest cent. What is the menu price using the multiplier of 5.3 if the raw food cost is $4.86? $_______________

(Short Answer)

4.9/5

(37)

Question 45

Match the following chapter terms with their definition.

Premises:

A tool to show management the exact cost and amount of food used on any given day

Responses:

storeroom requisition

direct purchases

Correct Answer:

Verified

A tool to show management the exact cost and amount of food used on any given day

(Matching)

5.0/5

(41)

Question 46

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

(Short Answer)

4.9/5

(30)

Question 47

A(n) report should be generated each day for the manager to keep track of the daily cost of labor.

(Short Answer)

4.8/5

(37)

Question 48

Determine the menu price for the following. Round to the nearest cent. The raw food cost is $2.26, and a 22% food cost is desired. $_______________

(Short Answer)

4.9/5

(33)

Question 49

Determine the menu price for the following. Round to the nearest cent. What is the menu price using the multiplier of 2.6 if the raw food cost is $2.25? $_______________

(Short Answer)

4.9/5

(29)

Question 50

Match the following chapter terms with their definition.

Premises:

A list of food items issued from the storeroom upon the request of the production crew

Responses:

multiplier effect

food cost percentage

customer count

Correct Answer:

Verified

A list of food items issued from the storeroom upon the request of the production crew

(Matching)

4.9/5

(35)

Question 51

To calculate the amount of average sales:

(Multiple Choice)

4.8/5

(31)

Question 52

One of the tools that is used to control the cost and use of food is the _____, the purpose of which is to show management the exact cost and amount of food used on any given day.

(Multiple Choice)

4.8/5

(45)

Question 53

Determine the menu price for the following. Round to the nearest cent. The raw food price is $4.66, and the markup rate is 41%. $_______________

(Short Answer)

4.8/5

(49)

Question 54

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: $18,888 Food Cost: $11,300 Food Cost Percent: _______________%

(Short Answer)

4.9/5

(33)

Question 55

Fill in the table. For the following daily food cost reports find: • Total cost of food for today, to date, and last month to date. • Total sales for today. • Food cost percent today, to date, and last month to date.

(Short Answer)

4.9/5

(42)

Question 56

are those foods that are usually purchased each day or every other day.

(Short Answer)

4.8/5

(31)

Question 57

Total Sales = Average Sales * Customer Count

(True/False)

4.8/5

(40)

Question 58

A(n) is a list of food items issued from the storeroom upon the request of the production crew.

(Short Answer)

4.9/5

(36)

Question 59

There is one thing a restaurant owner can and must do before setting the menu price of an individual entree or sandwich-the price of the edible portion cost for each menu item must be determined.

(True/False)

4.8/5

(38)

Question 60

Showing 41 - 60 of 65

Using the Chef's Magic Circle, complete the following. Round percent answers to the nearest hundredth and money answers to the nearest cent. Food Cost: $1.22 Food Cost Percent: 32% Sales Price: $_______________

Bulk purchases are those foods that are usually purchased each day or every other day.

Determine the menu price for the following. Round to the nearest cent. What is the menu price using the multiplier of 5.3 if the raw food cost is $4.86? $_______________

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

A(n) report should be generated each day for the manager to keep track of the daily cost of labor.

Determine the menu price for the following. Round to the nearest cent. The raw food cost is $2.26, and a 22% food cost is desired. $_______________

Determine the menu price for the following. Round to the nearest cent. What is the menu price using the multiplier of 2.6 if the raw food cost is $2.25? $_______________

To calculate the amount of average sales:

One of the tools that is used to control the cost and use of food is the _____, the purpose of which is to show management the exact cost and amount of food used on any given day.

Determine the menu price for the following. Round to the nearest cent. The raw food price is $4.66, and the markup rate is 41%. $_______________

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: $18,888 Food Cost: $11,300 Food Cost Percent: _______________%

Fill in the table. For the following daily food cost reports find: • Total cost of food for today, to date, and last month to date. • Total sales for today. • Food cost percent today, to date, and last month to date.

are those foods that are usually purchased each day or every other day.

Total Sales = Average Sales * Customer Count

A(n) is a list of food items issued from the storeroom upon the request of the production crew.

There is one thing a restaurant owner can and must do before setting the menu price of an individual entree or sandwich-the price of the edible portion cost for each menu item must be determined.

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

Using the Chef's Magic Circle, complete the following. Round percent answers to the nearest hundredth and money answers to the nearest cent. Food Cost: $1.22 Food Cost Percent: 32% Sales Price: $_______________

Bulk purchases are those foods that are usually purchased each day or every other day.

Determine the menu price for the following. Round to the nearest cent. What is the menu price using the multiplier of 5.3 if the raw food cost is $4.86? $_______________

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

A(n) ____________________ ____________________ ____________________ report should be generated each day for the manager to keep track of the daily cost of labor.

Determine the menu price for the following. Round to the nearest cent. The raw food cost is $2.26, and a 22% food cost is desired. $_______________

Determine the menu price for the following. Round to the nearest cent. What is the menu price using the multiplier of 2.6 if the raw food cost is $2.25? $_______________

To calculate the amount of average sales:

One of the tools that is used to control the cost and use of food is the _____, the purpose of which is to show management the exact cost and amount of food used on any given day.

Determine the menu price for the following. Round to the nearest cent. The raw food price is $4.66, and the markup rate is 41%. $_______________

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: $18,888 Food Cost: $11,300 Food Cost Percent: _______________%

Fill in the table. For the following daily food cost reports find: • Total cost of food for today, to date, and last month to date. • Total sales for today. • Food cost percent today, to date, and last month to date.

____________________ ____________________ are those foods that are usually purchased each day or every other day.

Total Sales = Average Sales * Customer Count

A(n) ____________________ ____________________ is a list of food items issued from the storeroom upon the request of the production crew.

There is one thing a restaurant owner can and must do before setting the menu price of an individual entree or sandwich-the price of the edible portion cost for each menu item must be determined.

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

A(n) report should be generated each day for the manager to keep track of the daily cost of labor.

are those foods that are usually purchased each day or every other day.

A(n) is a list of food items issued from the storeroom upon the request of the production crew.