Operations and Cost Control

Which one does not belong to food cost control in menu planning?

• Available Manpower

• Purchase Standard

• Type of Service

• Target Market

Purchase Standard these are detailed requirements, specifications, guidelines, and characteristics to achieve excellence in raw materials or end products.

• True

• False

This is a result of poor forecasting and it can cause high food costs.

• Leftover

• Use edible trim

• Food Utilization

Ingredient Cost: 500

Desired Food Cost: 10%

What is the base selling price?

• 50 php

• 5 php

• 500 php

5 Tbsp to ____________ ml

• 10 ml

• 15 ml

• 100 ml

3 cups to ____________ tablespoon

• 48 tbsp

• 48 tsp

• 32 tbsp

• 32 tsp

Ingredient Cost: 5000

Desired Food Cost: 25%

What is the base selling price?

• 200 php

• 2000 php

• 20000 php

Ingredient Cost: 5000

Desired Food Cost: 35%

What is the multiplier?

• 26

• 13000

• 2.6

1ml to ____________ liters

• 1 ml

• 0.001 ml

• 100 ml

Ingredients cost:

50 php Flour

100 php eggs

20 php oil

Desired food cost; 10%

What is the base selling price?

• 17 php

• 170 php

• 1700 php