ACF - American Culinary Federation Kitchen Management and Costing Questions and Answers — Questions and Answers
Question 1: A restaurant reports the following data for the month: Beginning Inventory: $12,000, Purchases: $8,000, Ending Inventory: $10,000, and Total Food Sales: $30,000. What is the food cost percentage for the month?
- 26.7%
- 40.0%
- 33.3% (Correct answer)
- 30.0%
Correct answer: 33.3%
To find the food cost percentage, first calculate the Cost of Goods Sold (COGS): (Beginning Inventory + Purchases) - Ending Inventory. In this case, ($12,000 + $8,000) - $10,000 = $10,000. Then, divide the COGS by the Total Food Sales: $10,000 / $30,000 = 0.333, or 33.3%.
Question 2: A chef wants to price a new salmon dish. The plate cost (the total cost of all ingredients) is $4.20. The restaurant's desired food cost percentage is 28%. Using the food cost percentage pricing method, what should the menu price be?
- $15.00 (Correct answer)
- $11.76
- $19.20
- $12.60
Correct answer: $15.00
The formula to determine the menu price based on a desired food cost percentage is: Plate Cost / Desired Food Cost Percentage. Therefore, the calculation is $4.20 / 0.28 = $15.00.
Question 3: A chef purchases a case of whole artichokes at an 'As Purchased' (AP) price. After trimming away the tough outer leaves and stems, the chef calculates the cost per pound of the usable artichoke hearts. Which of the following terms best describes this revised, true cost?
- As Purchased (AP) Price
- Contribution Margin
- Prime Cost
- Edible Portion (EP) Cost (Correct answer)
Correct answer: Edible Portion (EP) Cost
The Edible Portion (EP) Cost is the price of an item after all trimming and waste has been removed, reflecting the actual cost of the usable product. The AP price is the cost of the item before fabrication. Contribution margin and prime cost are related to menu pricing and overall cost control, not the specific cost of a fabricated ingredient.
Question 4: A kitchen's total labor cost for one week, including all wages, taxes, and benefits, was $7,500. The restaurant's total revenue for that same week was $25,000. What is the labor cost percentage?
- 25%
- 30% (Correct answer)
- 33%
- 40%
Correct answer: 30%
The formula for labor cost percentage is: Total Labor Cost / Total Revenue. In this scenario, $7,500 / $25,000 = 0.30, which is 30%.
Question 5: On a restaurant's Profit and Loss (P&L) statement, which of the following is calculated by subtracting the Cost of Goods Sold (COGS) from total revenue?
- Net Income
- Operating Expenses
- Gross Profit (Correct answer)
- Prime Cost
Correct answer: Gross Profit
Gross Profit is the profit a company makes after deducting the costs associated with making and selling its products. The formula is Revenue - COGS = Gross Profit. Net Income is calculated after subtracting operating expenses from the Gross Profit.
Question 6: Which of the following inventory management principles is most critical for a professional kitchen to ensure both food safety and proper cost accounting by using older products before newer ones?
- First-In, First-Out (FIFO) (Correct answer)
- Last-In, First-Out (LIFO)
- Weighted Average Method
- Par Stock Level
Correct answer: First-In, First-Out (FIFO)
First-In, First-Out (FIFO) is an inventory rotation method where the first items purchased are the first ones used. This is essential in foodservice to ensure perishable items are used before they expire, which prevents waste and reduces the risk of foodborne illness.
ACF - American Culinary Federation Kitchen Management and Costing Questions and Answers
A restaurant reports the following data for the month: Beginning Inventory: $12,000, Purchases: $8,000, Ending Inventory: $10,000, and Total Food Sales: $30,000.
What is the food cost percentage for the month?