Question 1

Managers use standard beverage costs to establish:&#10;A) competitive prices.&#10;B) standard purchase specifications.&#10;C) a base of comparison to measure actual results of the beverage operation.&#10;D) accounting and management principles.

Accepted Answer

Standard beverage costs provide a base of comparison to measure the actual results of the beverage operation. This helps managers to determine if the costs are in line with expectations and to make adjustments to the beverage program as needed. While standard beverage costs may be used to help establish competitive prices, this is not their primary purpose. Similarly, while they may be used to inform standard purchase specifications, this is also not their primary purpose. They are not directly related to accounting and management principles.

Question 2

If the original yield for a standard recipe is 25 portions and the desired yield is 120 portions, what is the adjustment factor?&#10;A) 5.2&#10;B) 4.8&#10;C) 2.5&#10;D) 1.2

Accepted Answer

The adjustment factor can be found by dividing the desired yield by the original yield. 
Adjustment factor = desired yield / original yield 
Adjustment factor = 120 / 25 = 4.8 
Therefore, the answer is choice B - 4.8.

Question 3

Which of the following standard cost control tools defines the net weight or volume of a food item after it has been processed according to established standard production procedures outlined in the standard recipe?

A) standard yield
B) standard recipe
C) standard portion size
D) standard portion cost

A

Accepted Answer

Standard yield is the standard cost control tool that defines the net weight or volume of a food item after it has been processed according to established standard production procedures outlined in the standard recipe. Standard recipe is a recipe that specifies the ingredients, quantities, and procedures needed to make a particular dish. Standard portion size is the predetermined size of a single serving of a food item, while standard portion cost is the cost of a single serving of a food item based on the standard portion size and the cost of the ingredients.

Question 4

Which of the following files maintained by recipe management software applications contains data for all meal periods and menu items sold?&#10;A) ingredient file&#10;B) recipe file&#10;C) menu item file&#10;D) menu mix file

Accepted Answer

The menu item file contains data for all meal periods and menu items sold, as it is designed to organize and manage the various dishes available for selection during different meal times.

Question 5

Which of the following control tools links a restaurant's suppliers and receiving staff, ensuring that the proper quality of products is available for food production and service?&#10;A) yield percentage worksheets&#10;B) standard purchase specifications&#10;C) standard recipes&#10;D) standard portion size specifications

Accepted Answer

Standard purchase specifications establish the quality and quantity requirements that suppliers must meet in order to provide ingredients and supplies to a restaurant. By using these specifications, a restaurant can ensure that it receives consistent, high-quality products that meet its needs. This helps to prevent waste, reduce costs, and maintain a high level of customer satisfaction. Yield percentage worksheets, standard recipes, and standard portion size specifications are also important control tools in a restaurant, but they do not specifically link a restaurant's suppliers and receiving staff in the same way that standard purchase specifications do.

Question 6

If the AP price for a food item increased to $4.45 per pound and the cost factor for the item is 2.1, what is the new cost per servable pound?&#10;A) $2.13&#10;B) $6.58&#10;C) $9.35&#10;D) $11.45

Accepted Answer

The new cost per servable pound is calculated by multiplying the AP price per pound by the cost factor: $4.45 * 2.1 = $9.345, which rounds to $9.35.

Question 7

If the standard portion cost for a menu item is $4.20 and 60 portions are prepared, what is the total ingredient cost?&#10;A) $125&#10;B) $143&#10;C) $225&#10;D) $252

Accepted Answer

To find the total ingredient cost, we need to multiply the standard portion cost by the number of portions prepared.

$4.20 x 60 = $252

Therefore, the correct answer is D.

Question 8

To produce a desired yield of 20 pounds from a standard recipe with a standard yield of 5 pounds, the amount of each recipe ingredient used should be multiplied by:&#10;A) 5.0.&#10;B) 4.0.&#10;C) 0.4.&#10;D) 0.25.

Accepted Answer

If the standard recipe produces 5 pounds and we want to produce 20 pounds, we need to multiply each ingredient by a factor of 4 to increase the yield. Therefore, the answer is 4.0 or choice letter B.

Question 9

A formula for producing a food and beverage item is called a(n):&#10;A) product specification.&#10;B) portion control percentage.&#10;C) algorithm.&#10;D) standard recipe.

Accepted Answer

A standard recipe is a formula that outlines the ingredients, proportions, and procedures needed to produce a specific food and beverage item. It ensures consistency and quality in the final product. A product specification is a detailed description of a particular ingredient, product, or service required for a recipe or menu item. Portion control percentages and algorithms are not specific terms in the context of recipe production.

Question 10

If total food costs are $10,500 and total food sales are $30,000, the food cost percentage is _______ percent.&#10;A) 28&#10;B) 31&#10;C) 33&#10;D) 35

Accepted Answer

The answer of If total food costs are $10,500 and...

Deck 5: Determining Food and Beverage Standards