Kitchen Management and Costing Flashcards
7 cards from real ACF practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Kitchen Management and Costing flashcards as text
A kitchen manager implements cross-training for all kitchen staff. The PRIMARY operational benefit is:
Answer: Increasing flexibility to cover absences and peak demand
Cross-training allows staff to cover multiple stations, improving scheduling flexibility and reducing the impact of absenteeism.
A food cost variance report compares:
Answer: Actual food cost to budgeted or standard food cost
A food cost variance report identifies the difference between what food actually cost versus what it should have cost based on standards or budget.
In a commissary kitchen operation, the central production facility primarily benefits multi-unit operations by:
Answer: Standardizing production and reducing labor costs across all units
Commissary kitchens centralize production to ensure consistency, leverage bulk purchasing, and reduce duplicated labor across locations.
The break-even point for a foodservice operation is where:
Answer: Total revenue equals total costs with zero profit or loss
At break-even, total revenues exactly cover all costs (fixed and variable), resulting in neither profit nor loss.
A specification sheet used during the purchasing process describes:
Answer: The exact quality standards, grades, and characteristics required for a purchased item
Purchase specifications define the quality, grade, size, and other characteristics required so suppliers deliver exactly what the operation needs.
Which scheduling approach gives employees a consistent weekly schedule with the same days off each week?
Answer: Fixed scheduling
Fixed scheduling provides employees with the same shift and days off every week, offering predictability for both staff and management.
When a kitchen manager performs a 'make or buy' analysis for a menu item, the key question being answered is:
Answer: Whether it is more cost-effective to prepare the item in-house or purchase it pre-made
A make-or-buy analysis compares the total in-house production cost (ingredients + labor) against the cost of purchasing a prepared product.