Formulas to control Food Costs
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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What is the formula for figuring Cost of Food Sold? | show 🗑
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How does one calculate Food Cost Percentage? | show 🗑
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What are the three methods for figuring the selling price of an item? | show 🗑
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What is the advantage of using the TRA Markup Method? | show 🗑
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show | EP amount needed ÷ Yield percentage = AP amount
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show | 2 Step process: Step 1 Find Average inventory: Opening Inventory + Closing Inventory ÷ 2 = Average Inventory
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How is Inventory Turnover figured? | show 🗑
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show | 1. Reduce portion size 2. Replace food item with a more cost-effective ingredient. 3. Feature items with higher profit margins. 4. Raise menu prices
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show | 1. Monitor portion control 2. Monitor food storage and rotation 3. Monitor food ordering 4. Imporve communication to reduce production errors
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What corrective action might be taken to control INVENTORY COST? | show 🗑
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show | 1. Reduce number of employees on schedule 2. Ask employees to end their shifts early. 3. Schedule cross-trained staff.
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show | True
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show | 1. Menu 2. Purchasing 3. Receiving 4. Storage 5. Production 6. Service
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What are the two largest costs in a restaurant that management must control? | show 🗑
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What is the best way to tell at a glance how an operation is performing? | show 🗑
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show | True
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A Standardized Recipe is a key tool in the process of controlling food costs. True or False? | show 🗑
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show | EP Weight ÷ AP Weight = Yield %
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show | EP needed ÷ Yield % = AP needed
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Explain how the TRA method of Markup is calculated. | show 🗑
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show |
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Created by:
kalimu12
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