1) In what cost category are employee meals typically associated with?

a) Food

b) Labor

c) Other

d) Beverage

2) If you sold 3,300 meals last month, had a total Cost of Food Sold of $12,450 and a revenue of $27,980 what was your Cost Per Meal for the month?

a) $2.25

b) $3.77

c) $8.48

d) $12.25

3) If a bar manager in a hotel places an order for wine that will be used for cooking purposes at the end of the month where will this purchase likely show up in the hotel operation's accounting records?

a) The bar's purchasing records

b) The hotel's purchasing records

c) The kitchen's purchasing records

d) The banquet and catering services' purchasing records

4) Which of the following is not a question you have set yourself up to answer when comparing actual to attainable costs on a weekly or daily basis?

a) What are our actual product costs?

b) What should be our attainable product costs?

c) Are other costs too high?

d) How close are we to our goals?

5) Why would we want to know the yield percentage for a certain product?

a) It tells us the EP required

b) We can compute the AP needed to hit our EP needs

c) It tells us how much was lost during prep

d) None of the above

6) If you are able to reduce your overall costs even though sales have remained constant, what will happen to your overall cost of sales %?

a) It will increase

b) It will remain constant

c) It will decrease

d) I couldn't think of a funny 4th option, but definitely don't chose this one!