COST CONTROL SEM 4

Front

Prime cost is defined as ___________________

Back

largest cost to control

Front

Who is responsible for Cost Control in the kitchen?

Back

Executive Chef

Front

Which of the variety of planning, monitoring and evaluation techniques can be used to manage expenses to ensure you remain profitable without sacrificing quality? Options: Reduce Waste and Theft, Cross-Train Staff, Perform Food Cost Calculations, All of the above

Back

All of the above

Front

Controlling costs is something that should be done

Back

Daily

Front

The control process consists of four steps:

Back

TRUE

Front

Cost Control only happens in the kitchen

Back

False

Front

Who is responsible for Cost Control in a restaurant?

Back

Every employee

Front

When is a business making a loss?

Back

When revenues are less than costs

Front

When is a business making a profit?

Back

When revenues are higher than costs

Front

Gross profit is the amount that is left after only the food cost has been taken out !

Back

True