(FFSS) FOOD SERVICE SYSTEM 2 Pt. 1
Which of the following is not a characteristic of a good cost control system.*
B. Designed to fit all types of food service operations
Which statement is not true about food cost? *
D. It is not manageable
Which of the following activities is not directly related to food cost control? *
C. Improving service and satisfying customers
Which of the following information is not provided in a standard recipe?*
B. Food cost
Which statement is not true about popularity index?*
D. It indicates the need to increase portion size of items served
Which menu planning activity is not relevant to food cost control? *
C. It signifies a trend in menu selection if the results are recurring.
As Purchased weight of shrimps is 1 kilo and 250 grams. Edible portion is 850 grams. Yield percentage i*
1000grams+250grams=1250grams
Yield Percentage=1250grams/850grams×100=68%
A. 68%
To prepare 50 portions of a standard recipe for 12 portions, how do I compute for scaling factor ? *
A. Divide desired yield by the original yield
A Chicken Sotanghon recipe yields 4 quarts and portion size is ½ cup. How many portions will this recipe make? *
4quarts×4cups/quart=16cups
Number of portions=
0.5cups/portion / 16cups=32portions
C. 32 portions
Crispy, moist, uniformly cooked and flavorful fried chicken “ describe *
A. Quality standard
If an item is entrusted to me on a consignment basis, it means*
C. I need to pay only what I am able to sell
Which of the following pricing methods is cost based? *
D. Food Cost%
Which of the following practices does not contribute to high food cost? *
D. use of requisition to withdraw stored goods
What statement is NOT a reason for doing a physical inventory at the end of each trading period ? *
D. To clean the storeroom
Which of the following information is not found in a guest check ?*
A. amount payable per guest
Which of the following information is not provided in a budget? *
D. List of people assigned to implement budget
This method of pricing is largely based on how much customers are willing to pay.*
C. What the market will bear
This pricing method uses information on cost of ingredients and direct labor cost.*
A. Prime cost %
An arrangement between buyer and supplier, whereby items are purchased in the exact time when the items are to be used is called*
A. just in time purchasing
This type of inventory shows a running balance of each item stored, and is a continuous activity where the storekeeper keeps track of items delivered and items withdrawn.*
A. Perpetual
The following factors affect a restaurant’s labor cost except*
D. Menu combination
Compute for food cost percentage if sales is P 212,500 and food cost is P68,400.*
C. 32%
Which practice helps control labor cost?*
A. Setting productivity standards
Standard portion sizes helps managers control food _________.*
B. quantity
A restaurant served 87 guests and made P 18, 705 sales. Average check per guest was______.*
B. P 215
To make a profit, total restaurant expenses must be less than _____ percent of its sales.*
D. 100%
If 43.5% of restaurant sales is needed to cover its variable costs, the remaining 56.5% is available to meet fixed costs and provide profits . The 56.5 % figure is called*
B. contribution margin
Standard purchase specifications describes what kind of standard?*
A. Quality
A restaurant had 3 cases tomatoes ( 12 cans/case) at start of the month and used up 1 1/12 cases. How many cans must be purchased this month to bring the inventory back to the same starting level?*
B. 18
The normal quantity of a stored item required in a given operating period plus a safety factor for possible delay in delivery and for unexpected requirements, is called_______.*
C. par stock
Centralized purchasing is most appropriate for which type of operation?*
D. Chain restaurant
The most important responsibility of a Receiving Clerk is to document deliveries and*
D. check quality & quantity of deliveries
Upon receipt of goods, the Receiving Clerk (RC) should prepare and sign the _____*
D. RC daily report
Foods categorized as “directs” are *
A. charged to cost immediately upon delivery
Which of the following is most likely to be “direct” ?*
A. Oysters
Which of the following is not a method of menu analysis?*
D. inventory of left overs
Which of the following best describes a standard recipe?*
B. Tried and tested formula with consistent results
First-in-first- out (FIFO) is a method of*
C. rotating stock
Which of the following documents is used when issuing inventory supplies?*
C. Requisition
If the portion size for Saba in Syrup is one piece whole banana, the portion is quantified by*
C. count
The portion cost of an 80 gram hamburger purchased at P300 per kilo of ground beef is _____*
A. P 24
An 8 kilo ox tongue lost 30% of its weight after trimming. How much edible portion was left?*
Weight lost=8kg×0.30=2.4kg
Edible portion=8kg−2.4kg=5.6kg
A. 5.6Kilos
When a chef tastes menu items and checks food plating before food is served to guests, he is ____*
C. checking if output meets food standards
A sales history is based on information taken from*
C. guest checks
If 40 portions of Lamb Steak were sold out of 118 different entrees, what is its popularity index?*
B. 34%
Menu items to be prepared in one day are written on a*
A. production list
A void sheet is used to record*
B. portions returned by customers
When we do an actual count of all items kept in the storeroom, we are doing a ____.*
A. physical inventory
To compute for cost of food sold, add purchases to opening inventory, and subtract ____.*
A. closing inventory
If cost of inventory is P 32,380, and average inventory is P16,190, inventory turnover is _____*
D. 36.5 %