MCQs on Basics of food and beverage costing
1. If 24 bottles of beer cost $35.95, the unit cost for one bottle of beer would be $2.10. A. True B. False 2. An insurance premium, property taxes, and depreciation of equipment are all examples of a variable cost. A. True B. False 3. An increase of food and beverage sales will normally not affect a fixed cost. A. True B. False 4. Controllable costs, such as cost of food and beverage, change as sales volumes change. A. True B. False 5. In the foodservice industry, the overhead costs refer to all costs other than prime costs. A. True B. False 6. In restaurant terminology the word Covers normally refers to the number of napkins used per service period. A. True B. False 7. Turnover refers to the number of occupied seats during a specific service period divided by the total number of restaurant seats. A. True B. False 8. Restaurants, who depend principally on processed or convenience foods, usually have a higher food cost and a lower labour cost than restaurants that process their ow...