Kitchen Management and Costing Flashcards

The 'as purchased' (AP) price differs from the 'edible portion' (EP) price because:

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.

Which financial statement shows a kitchen operation's revenues, costs, and profit or loss over a specific period?

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.

A restaurant's prime cost consists of:

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.

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:

Answer: $15.00

$4.50 ÷ 0.30 = $15.00 selling price.

An ACF-certified chef is conducting a monthly physical inventory. The purpose is to:

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.

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?

Answer: 10

200 guests ÷ 20 guests per server = 10 servers needed.

Which cost control tool establishes the maximum amount that should be spent per person for a specific meal period or event?

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.