6. Food Enterprise

Costing — Quiz

Test your understanding of costing with 5 practice questions.

Practice Questions

Question 1

A restaurant's beginning inventory for the month was $$ \$7,000 $. During the month, they made purchases totaling $ \$3,500 $. At the end of the month, their ending inventory was $ \$5,500 $$. What is the total food cost for this period?

Question 2

Which pricing strategy is most suitable for a restaurant introducing a unique, high-end dish with limited competition, aiming to maximize initial revenue before competitors emerge?

Question 3

A recipe requires $ 400 \text{ g} $ of a specific vegetable. If the vegetable costs $$ \$4.50 \text{ per kg} $$, what is the cost of the vegetable for this recipe?

Question 4

What is the primary purpose of conducting a 'yield test' on ingredients in food preparation and costing?

Question 5

A restaurant aims for a $ 35\% $ food cost percentage. If a dish has a total ingredient cost of $$ \$8.75 $$, what should the selling price of the dish be to achieve this target?