Question 1

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

Accepted Answer

Labor cost is calculated and recorded in the payroll, which includes salaries, wages, bonuses, and benefits of employees. Direct purchases refer to the cost of materials or goods purchased for production or resale. Overtime is a type of labor cost that involves additional payment for the extra hours worked beyond the regular working hours. Miscellaneous costs refer to other expenses that do not fall under the categories mentioned above.

Question 2

To find the cost of a portion:

Accepted Answer

To find the cost of a portion, we need to multiply the price per pound by the amount purchased A.P. (as purchased). This will give us the total cost of the portion.

Question 3

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

Accepted Answer

Gross wages should be used to figure out the labor cost of the establishment. This includes the cost of wages, employer taxes, benefits, and any other related costs associated with employing staff. Standard recipes, unit costs, and food costs are all related to calculating the cost of food, rather than labor.

Question 4

Total Cost = Yield * Unit Cost.

Accepted Answer

This formula is correct and represents the total cost of a product or service, which is equal to its yield multiplied by its unit cost.

Question 5

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

Accepted Answer

The term "salary" refers to payment set for a week, month, or year, as opposed to hourly or daily wage. Overtime refers to additional payment for working beyond regular working hours, and daily labor cost refers to the cost of hiring a worker for a day.

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? $_______________

Accepted Answer

The answer of Find the food costs of each item....

Question 7

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

Accepted Answer

Food costs refer to the expenses incurred in preparing meals, including ingredients, packaging, storage, and transportation costs. Standard recipes, labor costs, and gross wages do not specifically refer to expenses related to ingredients and other food preparation costs.

Question 8

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

Accepted Answer

Knowing your costs is essential in determining an appropriate selling price that will cover expenses and yield a profit. Without this knowledge, a business may struggle to generate revenue or suffer losses due to pricing that is too high or too low.

Question 9

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

Accepted Answer

A standard recipe is a documented recipe that specifies the exact amount and type of all ingredients, the proper preparation method, and the portion size and yield. Following a standard recipe will ensure consistency in the amount, quality, and taste of each menu item every time it is prepared. Unit cost refers to the cost of producing one portion or unit of a menu item. Yield percentage refers to the amount of usable product obtained after trimming and processing, and edible portion refers to the part of the food product that can be consumed after being prepared. While these concepts are important in recipe development and cost analysis, they do not necessarily guarantee consistency in the final product.

Question 10

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

Accepted Answer

Wages typically refer to payment set for a specific time period such as an hour, day, or week, rather than 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.

Accepted Answer

Labor costs refer to the wages or salaries paid to the staff or employees who prepare, cook, or serve the food, not the cost of the ingredients used in a recipe or 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.

Accepted Answer

A downloaded recipe can provide the instructions and ingredients needed, but variations in ingredient quality, cooking equipment, and individual technique can result in differences in the amount, quality, and taste of the prepared dish.

Question 13

Hourly rate * hours worked - overtime = Gross pay

Accepted Answer

The correct formula for calculating gross pay including overtime is: Hourly rate * hours worked + (Overtime hours * Overtime rate). Overtime is usually paid at a higher rate and added to the gross pay, not subtracted.

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? $_______________

Accepted Answer

The answer of Find the food costs of each item....

Question 15

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

Accepted Answer

This is the formula for determining the total cost of a purchase based on the amount purchased and the price per pound.

Question 16

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

Accepted Answer

A standardized recipe is a recipe that has been tested and adjusted to produce a consistent product. It does not provide information on the cost of preparing a single serving. Cost analysis is a separate process that involves calculating the cost of each ingredient used in the recipe and determining the total cost of producing a certain quantity of the item.

Question 17

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

Accepted Answer

Meat and fish are often the most expensive items on a menu due to the cost of production and sourcing high-quality ingredients.

Question 18

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

Accepted Answer

This statement is true. A payroll is a record of earnings and other financial information of employees maintained by the employer.

Question 19

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

Accepted Answer

The unit cost represents what one serving of a particular item costs to prepare.

Question 20

To calculate gross pay:

Accepted Answer

Gross pay is calculated by multiplying the hourly rate by the number of hours worked. This gives the total amount of money earned before any taxes or deductions are taken out.

Quiz 9: Food, Recipe, and Labor Costing