Short answer question. How cooking loss test and butcher test are different and what do they have in common? Answer in a couple of sentences and based on the course materials.

Which of the following is NOT an example of a standing order?

a.

Replenishing of stock each day up to certain predetermined number

b.

Delivery of goods with specific order

c.

Delivery of goods without specific order

d.

Delivery of a specific quantity of a given item on pre-determined days

Which of the following statements is false?

a.

Fixed costs, such as rent or bank interest, do not change with volume of sales.

b.

When restaurant managers need to compare one operating period with another, it is more useful to look at and analyze amounts expressed in dollars rather than cost percentages.

c.

With restaurants sales volume changes, total variable costs, such as food and beverage, may change, but variable cost per unit (such as the cost of a portion of the menu item expressed in a recipe) should not change.

d.

When restaurants sales increase, fixed cost per unit decrease.

Flamingo Restaurant has been serving 12-ounce portions of roasted chicken. Recently, the chicken supplier changed the price per pound of chicken. The Flamingo restaurant's manager can determine the new standard cost per usable pound based on the new suppliers price per pound of chicken and

a.

portion cost factor determined in previously conducted butcher test.

b.

cost factor per pound of chicken determined in previously conducted butcher test.

c.

the restaurants food cost percentage

d.

yield factor determined in previously conducted butcher test.