1. What is the difference between Cost of Food Consumed, Costs of Food Issued and Cost of Food? A few sentences will be enough to answer.

2. From the following choices, select only the ones that will result in food cost percentage increase and highlight them yellow:

1. menu price increases and food cost remains the same
2. overpurchasing, leading to food spoilage
3. underportioning
4. price increases for foods purchased and unchanged selling price
5. overproduction, leading to waste
6. recipe changes leading to purchase of less costly ingredients