ACF Kitchen Management and Costing 4 — Questions and Answers
Question 1: The 'as purchased' (AP) price differs from the 'edible portion' (EP) price because:
- AP includes tax while EP does not
- EP accounts for trim and cooking loss while AP does not (Correct answer)
- AP is the retail price and EP is the wholesale price
- EP includes labor cost while AP only covers ingredients
Correct answer: EP accounts for trim and cooking loss while AP does not
EP cost is higher than AP cost because it accounts for the weight lost through trimming, fabrication, and cooking.
Question 2: Which financial statement shows a kitchen operation's revenues, costs, and profit or loss over a specific period?
- Balance sheet
- Cash flow statement
- Income statement (P&L) (Correct answer)
- Accounts payable ledger
Correct answer: Income statement (P&L)
The income statement (profit and loss statement) summarizes revenue and expenses to show net profit or loss for a defined period.
Question 3: A restaurant's prime cost consists of:
- Food cost plus beverage cost
- Total labor cost plus total food and beverage cost (Correct answer)
- Fixed costs plus variable costs
- Food cost plus rent and utilities
Correct answer: Total labor cost plus total food and beverage cost
Prime cost = cost of goods sold (food + beverage) + total labor cost, typically the two largest controllable expense categories.
Question 4: When setting a selling price using the food cost percentage method, a chef divides the food cost per portion by the desired food cost percentage. If the cost is $4.50 and the target is 30%, the menu price is:
- $13.50
- $15.00 (Correct answer)
- $18.00
- $22.50
Correct answer: $15.00
$4.50 ÷ 0.30 = $15.00 selling price.
Question 5: An ACF-certified chef is conducting a monthly physical inventory. The purpose is to:
- Determine how much to order from suppliers
- Verify actual stock on hand versus recorded inventory to calculate food cost (Correct answer)
- Create a new menu based on available product
- Train staff on proper storage techniques
Correct answer: Verify actual stock on hand versus recorded inventory to calculate food cost
Physical inventory reconciles actual stock against perpetual records, enabling accurate calculation of the cost of goods used during the period.
Question 6: A banquet manager must determine the number of servers needed for a 200-guest event if the staffing ratio is 1 server per 20 guests. How many servers are required?
- 8
- 10 (Correct answer)
- 12
- 15
Correct answer: 10
200 guests ÷ 20 guests per server = 10 servers needed.
Question 7: Which cost control tool establishes the maximum amount that should be spent per person for a specific meal period or event?
- Production sheet
- Per capita cost allowance (Correct answer)
- Standardized recipe card
- Bid specification
Correct answer: Per capita cost allowance
A per capita cost allowance sets a spending ceiling per guest, guiding menu selection and portion control for events and institutional feeding.
ACF Kitchen Management and Costing 4
The 'as purchased' (AP) price differs from the 'edible portion' (EP) price because: