Deck 9: Food, Recipe, and Labor Costing

Question 1

Labor cost is calculated in every pay period and recorded as _____.

A) payroll
B) direct purchases
C) overtime
D) miscellaneous costs

Answer 1

A

Question 2

To find the cost of a portion:

A) Price per pound * A.P. (as purchased) amount purchased = Total cost.
B) Price per pound - A.P. (as purchased) amount purchased = Total cost.
C) Price per pound + A.P. (as purchased) amount purchased = Total cost.
D) Price per pound ÷ A.P. (as purchased) amount purchased = Total cost.

Answer 2

A

Question 3

_____ should be used to figure out the labor cost of the establishment.

A) Standard recipes
B) Unit costs
C) Gross wages
D) Food costs

Answer 3

C

Question 4

Total Cost = Yield * Unit Cost.

Question 5

When the term _____ is used, it usually refers to payment set for a week, month, or year.

A) hourly wage
B) daily labor cost
C) salary
D) overtime

Question 6

Find the food costs of each item. Round off answers to the cent. The butter for toast is ordered at $1.85 per half-pound. If your restaurant requires 8 pounds, what is the cost of the butter? $_______________

Question 7

_____ are moneys spent to prepare any and all products used in an individual recipe or an entire meal.

A) Standard recipes
B) Food costs
C) Labor costs
D) Gross wages

Question 8

It is important in any business venture to know your cost before establishing a selling price.

Question 9

A(n) _____ is one that will produce the same amount, quality, and taste of each menu item each time it is prepared.

A) unit cost
B) standard recipe
C) yield percentage
D) edible portion

Question 10

Wages refer to payment set for a week, month, or year.

Question 11

Labor costs are moneys spent to prepare any and all products used in an individual recipe or an entire meal.

Question 12

A downloaded recipe is one that will produce the same amount, quality, and taste of each menu item each time it is prepared.

Question 13

Hourly rate * hours worked - overtime = Gross pay

Question 14

Find the food costs of each item. Round off answers to the cent. A package of sausage was purchased for $2.55. There are 10 links of sausage in each package. How much does a serving of two links of sausage cost? $_______________

Question 15

A.P. (as purchased) amount purchased * Price per pound = Total cost.

Question 16

A standardized recipe represents what one serving of this particular item costs to prepare.

Question 17

_____ items are popular on a food service menu. They are also the most expensive.

A) Appetizer
B) Vegetable
C) Dessert
D) Meat and fish

Question 18

A payroll is a record of earnings kept by the employer on all persons classified as employees.

Question 19

The _____ represents what one serving of this particular item costs to prepare.

A) edible portion
B) yield percentage
C) standard recipe
D) unit cost

Question 20

To calculate gross pay:

A) Salary * hours worked = Gross pay
B) Hourly rate ÷ hours worked = Gross pay
C) Hourly rate * hours worked = Gross pay
D) Salary ÷ hours worked = Gross pay

Question 21

The ____________________ ____________________ represents what one serving of this particular item costs to prepare.

Question 22

The pay before any deductions are taken from the employee's wages is called a(n) ____________________ ____________________.

Question 23

When each item must be calculated individually and then all items are added up to obtain the total raw food cost for the restaurant to serve a particular meal, it is said to be _____________ _____________.

Question 25

A ____________________ is a record of earnings kept by the employer on all persons classified as employees.

Question 26

Hours worked over one's regular hours are called ____________________ hours.

Question 28

Find the labor costs. Ponderosa employs 28 wait staff who each earn $4.85 per hour. During the week, they each work five 8-hour shifts. What is the cost of labor for the staff? $_______________

Question 29

A(n) _____ _______________ _____ _______________ is one that will produce the same amount, quality, and taste of each menu item each time it is prepared.

Question 30

The hours that an employee works are usually recorded on a ________________ ________________.

Question 31

A ____________________ ____________________ records when the employee reports to work and again when he or she leaves for the day.

Question 32

____________________ refers to a payment made for a service rendered, usually referring to payment for total hours of work at a designated hourly rate.

Question 33

Find the labor costs. Chef Franco receives a salary of $47,200 annually. What is his weekly gross pay? $_______________

Question 34

When the term ____________________ is used, it usually refers to payment set for a week, month, or year.

Question 35

Some union contracts specify that when an employee works on certain days, such as Sundays and holidays, they receive ____________________ ____________________.

Question 37

____________________ ____________________ are defined as the total moneys needed to pay all the employees who create, make, and serve food to the guests.

Question 38

Round answers to the nearest cent. An 20-pound (A.P.) rib of beef costs $2.98 per pound. Two pounds are lost through trimming, and of the remaining weight is lost through shrinkage when it is roasted. How much does a 7-ounce serving cost? $_______________

Question 39

____________________ ____________________ are moneys spent to prepare any and all products used in an individual recipe or an entire meal.

Question 40

The amount lost through boning or trimming is called ____________________.

Question 44

Find the cost. Take out to 3 decimal places (mill).

Question 46

Find the cost. Take out to 3 decimal places (mill).