Question 1

Errors in extending requisitions will lead to differences between actual and book inventory.

Accepted Answer

A) True 
 B)False  True

Question 2

Transfers from kitchen to bar have what effect on daily food cost?

Accepted Answer

A)  increase 
B)  decrease 
C)  no effect. 
A)  increase 
B)  decrease 
C)  no effect. B

Question 3

The daily cost of direct purchases is taken from the directs column on the Receiving Clerk's Daily Report.

Accepted Answer

A) True 
 B)False  True

Question 4

The daily cost of inventory issues is taken from the stores column on the Receiving Clerk's Daily Report.

Accepted Answer

A) True 
 B)False

Question 5

Daily food cost percents are accurate, but not timely.

Accepted Answer

A) True 
 B)False

Question 6

To determine the daily cost of stores issued, a food controller would total the values recorded on the day's:

Accepted Answer

A)  sales checks 
B)  requisitions 
C)  Receiving Clerk's Daily Report. 
A)  sales checks 
B)  requisitions 
C)  Receiving Clerk's Daily Report.

Question 7

Given the following information, determine daily food cost: directs $100; stores issued $600; transfers from bar to kitchen $10.

Accepted Answer

A)  $510 
B)  $610 
C)  $590 
A)  $510 
B)  $610 
C)  $590

Question 8

Given the information appearing below, determine food cost percent to date on 9/3.
Food Cost Food Sales
Date today today
9/1 $100 $400
9/2 125 375
9/3 75 225

Accepted Answer

A)  25.0% 
B)  30.0% 
C)  33.3% 
A)  25.0% 
B)  30.0% 
C)  33.3%

Question 9

Given the following information, determine the difference between book and actual inventory as a percentage of issues:
Issues: $500
Actual inventory: $250
Opening inventory: $200
Purchases: $600

Accepted Answer

A)  10.0% 
B)  30.0% 
C)  190.0% 
A)  10.0% 
B)  30.0% 
C)  190.0%

Question 10

Opening inventory for September is equal to closing inventory for October.

Accepted Answer

A) True 
 B)False

Question 11

A book inventory is based on an end-of-month count of goods.

Accepted Answer

A) True 
 B)False

Question 12

Given the following information, determine the book value of the closing inventory:
Issues: $300
Opening inventory: $800
Purchases: $200

Accepted Answer

A)  $700 
B)  $900 
C)  $1300 
A)  $700 
B)  $900 
C)  $1300

Question 13

The opening value of the book inventory today was $900. The Receiving Clerk's Daily Report shows direct purchases of $100 and stores purchases of $500. Issues for the day total $600. Given this information, calculate closing book inventory.

Accepted Answer

A)  $800 
B)  $900 
C)  $2100 
A)  $800 
B)  $900 
C)  $2100

Question 14

Given the following information, determine daily food cost: directs $120; stores issued $300; transfers from kitchen to bar $20; transfers from bar to kitchen $10.

Accepted Answer

A)  $410 
B)  $440 
C)  $210 
A)  $410 
B)  $440 
C)  $210

Question 15

Transfers from kitchen to bar would increase daily food cost.

Accepted Answer

A) True 
 B)False

Question 16

Daily food cost is determined by adding the daily cost of direct purchases to the daily cost of inventory issues, then taking in account adjustments, if any.

Accepted Answer

A) True 
 B)False

Question 17

At the end of a given accounting period, book inventory value and actual inventory value are normally identical.

Accepted Answer

A) True 
 B)False

Question 18

The two basic components of a daily food cost are:

Accepted Answer

A)  direct purchases and stores issues 
B)  stores purchases and direct issues 
C)  all food purchases and all food issues. 
A)  direct purchases and stores issues 
B)  stores purchases and direct issues 
C)  all food purchases and all food issues.

Question 19

Transfers from bar to kitchen would increase daily food cost.

Accepted Answer

A) True 
 B)False

Question 20

Direct purchases are added to food cost when they are:

Accepted Answer

A)  sold 
B)  inventoried 
C)  received. 
A)  sold 
B)  inventoried 
C)  received.

Exam 9: Monitoring Foodservice Operations II: Daily Food Cost

Errors in extending requisitions will lead to differences between actual and book inventory.

Transfers from kitchen to bar have what effect on daily food cost?

The daily cost of direct purchases is taken from the directs column on the Receiving Clerk's Daily Report.

The daily cost of inventory issues is taken from the stores column on the Receiving Clerk's Daily Report.

Daily food cost percents are accurate, but not timely.

To determine the daily cost of stores issued, a food controller would total the values recorded on the day's:

Given the following information, determine daily food cost: directs $100; stores issued $600; transfers from bar to kitchen $10.

Given the information appearing below, determine food cost percent to date on 9/3. Food Cost Food Sales Date today today 9/1 $100 $400 9/2 125 375 9/3 75 225

Given the following information, determine the difference between book and actual inventory as a percentage of issues: Issues: $500 Actual inventory: $250 Opening inventory: $200 Purchases: $600

Opening inventory for September is equal to closing inventory for October.

A book inventory is based on an end-of-month count of goods.

Given the following information, determine the book value of the closing inventory: Issues: $300 Opening inventory: $800 Purchases: $200

The opening value of the book inventory today was $900. The Receiving Clerk's Daily Report shows direct purchases of $100 and stores purchases of $500. Issues for the day total $600. Given this information, calculate closing book inventory.

Given the following information, determine daily food cost: directs $120; stores issued $300; transfers from kitchen to bar $20; transfers from bar to kitchen $10.

Transfers from kitchen to bar would increase daily food cost.

Daily food cost is determined by adding the daily cost of direct purchases to the daily cost of inventory issues, then taking in account adjustments, if any.

At the end of a given accounting period, book inventory value and actual inventory value are normally identical.

The two basic components of a daily food cost are:

Transfers from bar to kitchen would increase daily food cost.

Direct purchases are added to food cost when they are:

Cost and Sales Concepts

The Control Process

Costvolumeprofit Relationships

Food Purchasing and Receiving Control

Food Storing and Issuing Control

Food Production Control I: Portions

Food Production Control II: Quantities

Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost

Monitoring Foodservice Operations III: Actual Versus Standard Food Costs

Menu Engineering and Analysis

Controlling Food Sales

Beverage Purchasing Control

Beverage Receiving, Storing, and Issuing Control

Beverage Production Control

Monitoring Beverage Operations

Beverage Sales Control

Labor Cost Considerations

Establishing Performance Standards

Training Staff

Monitoring Performance and Taking Corrective Action

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