A six-column form can be used to estimate an operation’s food cost percentage on a daily or weekly basis.

In what cost category should foodservice managers record the value of employee meals?

The formula used to calculate a Food Cost % is: Food Sales ÷ Cost of Food Sold.

The formula managers use to measure productivity is: Output (÷) Input = Productivity.

The “Standard” menu format is the type of menu format most commonly used in commercial restaurants.

If a menu item cost an operation $4.00 to produce, and the operation seeks to achieve a 25% food cost, the item should be sold for $10.00.

At the beginning of a buffet meal a manager placed $1,400 worth of food on the buffet line. During the meal another $800 of food was added to the line. At the end of the meal the value of the remaining food was $300. What was the total product cost of the manager’s buffet during this meal period?

What is the formula used to calculate a menu Pricing Factor?

Operations should always seek to price their menu items at, or below, the prices charged by their competitors.

What type of “Other expense” is an operation’s usage of kilowatt hours (kWh)?