3. Food Service Management

Cost Control — Quiz

Test your understanding of cost control with 5 practice questions.

Practice Questions

Question 1

Which cost category includes expenses that remain constant regardless of production volume?

Question 2

A restaurant has a beginning food inventory of \$6,000, purchases of \$18,000, and an ending inventory of \$5,000. What is the actual food cost for the period?

Question 3

If a restaurant’s actual food cost is \19,000 and total food sales are \$70,000, what is the food cost percentage?

Question 4

A kitchen aims for 4 covers per labor hour. If 200 covers are expected, how many labor hours should be scheduled?

Question 5

If a recipe uses 12 kg of raw chicken and yields 9 kg cooked, what is the cook-loss percentage?