Kitchen Management and Costing Flashcards

A restaurant's food cost percentage is 32% and monthly food sales are $45,000. What is the monthly food cost?

Answer: $14,400

$45,000 × 0.32 = $14,400 monthly food cost.

Which scheduling method assigns employees to shifts based on forecasted customer demand?

Answer: Demand-based scheduling

Demand-based scheduling aligns labor levels with anticipated customer volume to control labor costs.

The term 'yield percentage' in food costing refers to:

Answer: The ratio of usable product to total purchased weight

Yield percentage = (usable weight ÷ purchased weight) × 100, indicating how much of a purchased product is actually usable.

A kitchen manager notices overtime hours are consistently high on weekends. The BEST corrective action is to:

Answer: Hire additional part-time staff for weekend shifts

Adding part-time weekend staff eliminates overtime while maintaining coverage and reduces overall labor cost.

Which document is used to track the movement of inventory items from the storage area to production?

Answer: Requisition form

A requisition form formally records the transfer of goods from storage to production and supports internal cost tracking.

A standardized recipe for chicken soup yields 50 portions at a total ingredient cost of $75. The cost per portion is:

Answer: $1.50

$75 ÷ 50 portions = $1.50 per portion.

In ACF culinary standards, 'mise en place' refers to:

Answer: Organizing and preparing all ingredients and equipment before service

Mise en place means 'everything in its place' and describes the preparation and organization done before cooking begins.