NAME Ellie Grainger

1. Using the recipe worksheet below, calculate the cost per portion and a selling price (using the food cost percent method). This is an entre and guests have their choice of sides. (SF = Spice Factor).

Recipe: Grilled Shrimp Skewers with Mango Salsa Spice Factor: 4.5% Portions: 8 Q Factor: 0.94 Cost Per Portion: FC%: 30.0% Selling Price:
Ingredient	Recipe (EP) Quantity	Yield %	AP Cost	Converted AP Cost/Unit	EP Cost	Extended Cost
Shrimp, 16/20 (assume 16/#)	48 each	100%	$31.20/5#
Shrimp Spice Mix	2 Tbsp	100%	SF
Mango, dice	1 each	77%	$0.74 ea
Red Pepper, dice	2 oz	84%	$1.49/#
Red Onion, dice	2 oz	74%	$24.35/50#
Cilantro, chop	bunch	100%	$0.58/bun
Jalapeo, mince	oz	88%	$8.40/#
Lime juice, bottled	cup	100%	$2.18/L
Salt	To Taste	SF	SF
Pepper	To Taste	SF	SF
Subtotal
Spice Factor Adjusted Total
Cost Per Portion
True Cost per Portion, Q Factor Adjusted

1. Convert the recipe below to serve 100 guests. Generate a shopping list of quantities needed for the 100portion recipe. Write the shopping list using the unit given in the shopping list column; round up to the nearest whole unit to ensure a sufficient order.

Recipe: Carrot and Green Bean Saut Yield = 12 portions
Ingredient	Quantity	Conversion Factor	New Quantity (for 100 portions)	Yield %	AP Shopping List
Carrot, batonnet	18 oz	18/12=1.5	100*1.5=150	79%	150/79%=190oz
Green Beans, trimmed	18 oz	18/12=1.5	100*1.5=150	94%	150/94%=160oz
Butter	3 oz	3/12=0.25	100*0.25=25	100%	25/100=25oz
Parsley, chopped	oz	0.5/12=0.04167	100*0.04167=4.17	68%	4.17/68%=7oz

3) List three things that a manager can do to reduce theft by a bartender. _______________________ ______________________ ______________________

4) List three types of information that might be included in a product specification. ____________________ _______________________ _______________________

5) State the difference between a perpetual and a periodic inventory. ________________________________________________________________

6) List three things that a receiving clerk must confirm as part of the receiving process prior to signing an invoice. _____________________ _______________________________ ________________________

7) What does FIFO mean and why is it an important process to follow? _____________________________________________________________________

8) If a kitchen uses a "closed storeroom" system, how does an employee get food out of the storeroom? ____________________________________________________________

9) What is the purpose of a job description? _____________________________________

10) What do performance standards measure and how does a manager use them in the scheduling process? _________________________________________________________________

11) Each server is expected to handle 20 customers each hour. If 110 customers are expected between 12:00 p.m. and 1:00 p.m., how many servers should the manager schedule for that hour? ___________________________

12) Using the chart below, calculate the standard weekly labor cost for this operation, assuming that this is the entire payroll for the week.

Weekly Payroll Worksheet Week of: 1/1
Salaried Employees
Name	Position	Wage Rate or Weekly Salary	Work Hours	Overtime	Total Earnings
Din, Bob	Chef	$1,422.50	70	N/A
Bosse, Ida	Dining Room Manager	$1,684.75	70	N/A
Subtotal
Total including 33.8% benefits percent
Hourly Employees
Hu, Sally	Cook 1	$10.50/hour	40	4
Robit, Jack	Cook 2	$9.75	40
Tipper, Jim	Server 1	$7.35/hour	34
Boll, Carrie	Server 2	$7.65/hour	38
Sudds, Kip	Dishwasher	$7.00/hour	40	7.5
Subtotal
Total including 18.4% benefits percent
Total All Employees

13) A restaurant budgets for a standard weekly labor cost of $4,730, and a forecast sales figure of $14,800. The actual weekly labor cost this week was $5,028, and the actual sales were $15,862. Calculate the standard and the actual labor cost percent for this week. _________ __________

14) A restaurant has a monthly food cost of $6,248, a monthly labor cost of $7,370, and monthly sales of $25,379 (all in the same month). What is the prime cost and prime cost percent for this month in the restaurant? _________________ _______________________

15( In July last year, a restaurant had 3,742 customers. Management expects a 3.8% increase in customers this July over last July. If the current check average is $31.06, calculate the number of customers and the amount of sales revenue management expects this July. _______________ ________________

16) List three examples of qualitative data that might cause a manager to adjust an initial customer forecast.

________________ __________________ ______________________

17) In a certain caf, only about 84% of customers order entres for dinner. Of those, 18.7% consistently order the steak frites. If the forecast for dinner tomorrow is 106 customers, how many orders of steak frites should the chef expect to sell? __________________

18) Using the chart below, identify each appetizer as high or low popularity and high or low profitability. (CM = contribution margin)

Menu Item	Number Sold	Sales Price	Food Cost	Item CM	Menu CM	Popular (H/L)	Profitable (H/L)
Wings	105	$5.95	$2.27
Sliders	153	$6.50	$1.98
Potato Skins	82	$4.95	$1.47
Shrimp	35	$7.95	$2.14
Salad	59	$6.25	$2.56
Total
Average count
Popularity Benchmark
Average Weighted CM

19) For each of the following 4 possible classifications of menu items in a menu analysis, state what action you would take as a manager to improve profitability. For actions to take, select from the following: "reduce food cost," "substitute a new dish," "leave alone," or "relocate on the menu"; do not repeat answers.

1. Star: __________________________

1. Plowhorse: _____________________

1. Puzzle: ________________________

d) Dog: __________________________

20) Complete the Food Sales Reconciliation Form below. Identify the item (in the notes column) that requires investigation.

Kitchen Production
Food Name	Portions on Hand	Portions Prepared	Additional Preparation	Total Available	Leftovers	Portions Consumed
Cookie	3	15	0		2
Pie	8	16	0		3
Sundae	0	20	2		0
Sales Accounting
Food Name	Portions Sold	Voids	Total Output	Portions Consumed	Difference	Notes
Cookie	15	1
Pie	19	3
Sundae	22	0

21) A restaurant has annual fixed costs of $84,000 and a variable rate of 0.712. The check average is $48.33. If the manager wants to generate a profit of $50,000 for the year, how much business must he generate, both in terms of dollars and in customers? __________________ ________________________

22) Using the information in question 21, determine at what point the restaurant breaks even in sales dollars. ________________________

23) Describe the difference between a fixed cost and a variable cost. ______________________________________________________________________

24) List 3 examples of internal marketing and 3 examples of external marketing.

Internal: _____________________ _______________________ ________________________

External: _____________________ _______________________ ________________________