Deck 5: Determining Food and Beverage Standards

Question 1

Managers use standard beverage costs to establish:

A) competitive prices.
B) standard purchase specifications.
C) a base of comparison to measure actual results of the beverage operation.
D) accounting and management principles.

Answer 1

C

Question 2

If the original yield for a standard recipe is 25 portions and the desired yield is 120 portions, what is the adjustment factor?

A) 5.2
B) 4.8
C) 2.5
D) 1.2

Answer 2

B

Question 3

Which of the following standard cost control tools defines the net weight or volume of a food item after it has been processed according to established standard production procedures outlined in the standard recipe?

A) standard yield
B) standard recipe
C) standard portion size
D) standard portion cost

Answer 3

A

Question 4

Which of the following files maintained by recipe management software applications contains data for all meal periods and menu items sold?

A) ingredient file
B) recipe file
C) menu item file
D) menu mix file

Question 5

Which of the following control tools links a restaurant's suppliers and receiving staff, ensuring that the proper quality of products is available for food production and service?

A) yield percentage worksheets
B) standard purchase specifications
C) standard recipes
D) standard portion size specifications

Question 6

If the AP price for a food item increased to $4.45 per pound and the cost factor for the item is 2.1, what is the new cost per servable pound?

A) $2.13
B) $6.58
C) $9.35
D) $11.45

Question 7

If the standard portion cost for a menu item is $4.20 and 60 portions are prepared, what is the total ingredient cost?

A) $125
B) $143
C) $225
D) $252

Question 8

To produce a desired yield of 20 pounds from a standard recipe with a standard yield of 5 pounds, the amount of each recipe ingredient used should be multiplied by:

A) 5.0.
B) 4.0.
C) 0.4.
D) 0.25.

Question 9

A formula for producing a food and beverage item is called a(n):

A) product specification.
B) portion control percentage.
C) algorithm.
D) standard recipe.

Question 10

If total food costs are $10,500 and total food sales are $30,000, the food cost percentage is _______ percent.

A) 28
B) 31
C) 33
D) 35