CHAPTER 3 COST CONTROL What is revenue? (147) • The income from sales before expenses What is the definition of a cost? (147) • The price an operation pays out in the purchasing and preparation of its products or the providing of its service. What are the 4 main categories of costs? (147) • • • • Food costs Beverage costs Labor costs Overhead costs What is another name for a fixed cost? (148) • Non-controllable cost What are 2 examples of controllable costs? (149) • Food cost • Hourly wage portion of labor cost What is a fixed cost? (151) • Costs that remain the same regardless of sales volume What is an operating budget? (151) • A financial plan for a specific period of time What is a forecast? (152) • A perdition of sales levels or costs that will occur during a specific time period Forecasting revenue is usually determined by looking at what 2 things? (152) • Historical data • Average sales per customer How do you calculate the average sales per customer? (152) • Total dollars divided by the total number of customers What does the sales history show? (153) • It is a record of the number of portions of every item sold on a menu What is a production sheet? (153) • It is a list of all of the menu items that are going to be prepared for a given date. The number of times a menu item is sold during a particular time period is known as what? (153) • Sales history What is a profit and loss report? (156) • A compilation od sales and cost information for a specific period of time • • • • • • • List the 7 stages of the flow of food process. (165-166) Purchasing Receiving Storage Issuing Preparation Cooking Service What is the definition of food cost? (167) • The actual dollar value of the food used by an operation during a certain period How do you calculate food cost? • (See page 167) What is inventory? (167) • This represents the dollar value of a food product in storage and can be expressed in terms of units, values or both Define opening inventory. (167) • The physical inventory at the beginning of a given period (such as the month of April) Define closing inventory. (167) • The physical inventory at the end of a given period. What is the formula for calculating food cost percentage? (168) • Total food cost / Sales = Food Cost Percentage What are the 2 methods used to determine the cost of ingredients in a standard recipe? (170-171) • As purchased • Edible portion What is as-purchased method? (170) • It is used to cost an ingredient at the purchase price before and trim or waste is taken into account. What is the edible portion method? (171) • It is used to cost an ingredient after trimming and removing waste so that only the usable portion of the item is reflected. What is a food production chart? (176) • It is a form that shows how much product should be produced by the kitchen during a given meal period. What is a sales history used for? (176) • It is critical in helping management forecast how many portions of each menu item to produce on a given day. What is contribution margin? (178) • The portion of dollars that a particular menu item contributes to overall profits. How do you calculate contribution margin? What is the contribution margin if a menu item sells for 15.00 and has cost of 33% to make? What is the straight markup method? (178) • Multiply raw food costs by a predetermined fraction What is the average check method? (178) • The total revenue is divided by the number of seats, average seat turnover and days open in one year. What 4 factors affect labor costs? (187) • • • • Business volume Employee turnover Quality standards Operating standards How do you calculate employee turnover? (189) • It is the number of employees hired to fill one position in a year’s time What is listed on a master schedule? (190) • It lists no names. It just lists the positions and the number of employees in those positions. What is a chart that shows the employee’s names and the days and times they are to work? (191) • Crew Schedule List 3 things a good staff contingency plan should include. (192) • Cross training employees • Identifying shift leaders • Having on call employees What is cross training? (192) • Training employees to handle responsibilities in areas of the operation aside from their primary work responsibilities Explain the process of having on call employees. (192) • A certain number of employees must call their operation at a predetermined time to find out whether they have to work that day. What is the best time for restaurants and foodservice operations to receive deliveries? (199) • When the operation is slow How often should fresh fish be delivered to an operation? (200) • Daily How often should meat be ordered and delivered to an operation? (200) • At least 2 or 3 times a week What is the document from a vendor that lists such details as items purchased, date of order, purchaser • Invoice and sales price? (201) What is another name for an invoice? (201) • Bill What does it mean to take a physical inventory? (204) • To count and record the number of each item in the storeroom