Restaurant Food Costs Quiz

Tuesday February 07 , 2012

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An uncontrollable element to food cost is

Raw product prices
Raw waste
Completed waste
Theft
Condiments

In order to control food cost you should start with

Establishing an optimum food cost goal
Proper ordering for inventory control
First in, first out inventory control
Back door control
Administrative accuracy

Base food cost percentage is calculated by

Inventory + total waste + transfers (in & out)
Inventory – total waste & transfers (in & out)
Total base food dollars divided by product net sales
Product net sales + base food dollars divided by inventory
Inventory divided by product net sales

Misringing cash sales contributes negatively to food cost by

Affecting the ordering cycle
Hiding cash thefts by under ringing customer orders and giving them their full food order
Producing a great amount of food orders that need to be thrown in the trash and recorded as waste
Affecting raw product prices
Lowering cashier productivity performance

The main food item stolen in a restaurant is:

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