Exam 9: Food, Recipe, and Labor Costing

Find the cost. Take out to 3 decimal places (mill).

A ____________________ is a record of earnings kept by the employer on all persons classified as employees.

The ____________________ ____________________ represents what one serving of this particular item costs to prepare.

A(n) _____ _______________ _____ _______________ is one that will produce the same amount, quality, and taste of each menu item each time it is prepared.

When the term _____ is used, it usually refers to payment set for a week, month, or year.

The hours that an employee works are usually recorded on a ________________ ________________.

The amount lost through boning or trimming is called ____________________.

A downloaded recipe is one that will produce the same amount, quality, and taste of each menu item each time it is prepared.

_____ are moneys spent to prepare any and all products used in an individual recipe or an entire meal.

_____ items are popular on a food service menu. They are also the most expensive.

Find the food costs of each item. Round off answers to the cent. The butter for toast is ordered at $1.85 per half-pound. If your restaurant requires 8 pounds, what is the cost of the butter? $_______________

____________________ ____________________ are moneys spent to prepare any and all products used in an individual recipe or an entire meal.

_____ should be used to figure out the labor cost of the establishment.

Find the labor costs. Chef Franco receives a salary of $47,200 annually. What is his weekly gross pay? $_______________

To find the cost of a portion:

____________________ refers to a payment made for a service rendered, usually referring to payment for total hours of work at a designated hourly rate.