AHLEI CHAPTER 2 EXAM SCRIPT
COMPLETE ANSWERS GRADED A+
◉ The first step in the process for budgeting for food and
beverage operations is to:
a. set profit requirements
b. project revenues
c. estimate expenses
d. predict cash needs
Answer: b. project revenues
◉ Costs that remain constant in the short term, even though sales
volume may vary, are called _________ costs.
a. variable
b. mixed
c. allocated
d. fixed
Answer: d. fixed
◉ Which of the following is most likely to be classified as a
variable cost?
a. general manager's salary
b. rent expense
,c. property taxes
d. food costs
Answer: d. food costs
◉ At the Virtual Cafe, the average price per mean sold is $15 with
an average variable cost of $7. Fixed costs for July are expected to
be $30,000. If the restaurant manager expects to sell 5,000 meals
in July, the next income (or loss) for the month would be:
a. $25,000 net income
b. $10,000 net income
c. $0 (break even)
d. $10,000 net loss
Answer: b. $10,000 net income
◉ A formula for producing a food and beverage item is called a(n):
a. product specification
b. portion control percentage
c. algorithm
d. standard recipe
Answer: d. standard recipe
◉ Which of the following standard cost control tools defines the
net weight or volume of a food item after it has been processed
according to established standard production procedures outlined
in the standard recipe?
, a. standard yield
b. standard recipe
c. standard portion size
d. standard portion cost
Answer: a. standard yield
◉ To produce a desired yield of 20 pounds from a standard recipe
with a standard yield of 5 pounds, the amount of each recipe
ingredient used should be multiplied by:
a. 5.0
b. 4.0
c. 0.4
d. 0.25
Answer: b. 4.0
◉ If the AP price for a food item increased to $4.45 per pound and
the cost factor for the item is 2.1, what is the new cost per
servable pound?
a. $2.13
b. $6.58
c. $9.35
d. $11.45
Answer: c. $9.35
COMPLETE ANSWERS GRADED A+
◉ The first step in the process for budgeting for food and
beverage operations is to:
a. set profit requirements
b. project revenues
c. estimate expenses
d. predict cash needs
Answer: b. project revenues
◉ Costs that remain constant in the short term, even though sales
volume may vary, are called _________ costs.
a. variable
b. mixed
c. allocated
d. fixed
Answer: d. fixed
◉ Which of the following is most likely to be classified as a
variable cost?
a. general manager's salary
b. rent expense
,c. property taxes
d. food costs
Answer: d. food costs
◉ At the Virtual Cafe, the average price per mean sold is $15 with
an average variable cost of $7. Fixed costs for July are expected to
be $30,000. If the restaurant manager expects to sell 5,000 meals
in July, the next income (or loss) for the month would be:
a. $25,000 net income
b. $10,000 net income
c. $0 (break even)
d. $10,000 net loss
Answer: b. $10,000 net income
◉ A formula for producing a food and beverage item is called a(n):
a. product specification
b. portion control percentage
c. algorithm
d. standard recipe
Answer: d. standard recipe
◉ Which of the following standard cost control tools defines the
net weight or volume of a food item after it has been processed
according to established standard production procedures outlined
in the standard recipe?
, a. standard yield
b. standard recipe
c. standard portion size
d. standard portion cost
Answer: a. standard yield
◉ To produce a desired yield of 20 pounds from a standard recipe
with a standard yield of 5 pounds, the amount of each recipe
ingredient used should be multiplied by:
a. 5.0
b. 4.0
c. 0.4
d. 0.25
Answer: b. 4.0
◉ If the AP price for a food item increased to $4.45 per pound and
the cost factor for the item is 2.1, what is the new cost per
servable pound?
a. $2.13
b. $6.58
c. $9.35
d. $11.45
Answer: c. $9.35
