Chapter 3 Cost Control Crossword

Used to cost an ingredient at the purchase price before any trim or waste is taken into account.
Way to price a menu in which the total revenue is divided by the number of seats, average seat turnover, and days open in one year
Calculated by the total dollar sales divided by the total number of customers.
One of four main cost categories that a restaurant or foodservice operation needs to effectively manage
Amount of sales an operation is doing for a given time period
Inventory at the end of a given period
Way to price a menu in which an operation must know the portion costs for each item sold. An operation can determine the average contribution margin needed to cover overhead and yield a desired profit at an expected level of sales volume
Portion of dollars that a particular menu item contributes to overall profits.
Costs subject to change based on how the operation is doing; the operation has a certain amount of control in how it spends on these aspects of the operation
Number to multiply ingredients by in order to convert a recipe to serve a different number of people. For example, if your chili recipe serves eighty and you need to serve forty: 40 ÷ 80 = 0.5. The conversion factor is 0.5.
A business's efforts to manage how much it spends
Price an operation pays out in the purchasing and preparation of its products or the providing of its service
Chart that shows employees' names and the days and times they are supposed to work.
Used to cost an ingredient after trimming and removing waste so that only the usable portion of the item is reflected
Number of employees hired to fill one position in a year's time.
that need to be paid regardless of whether the operation is making or losing money. Fixed costs, in contrast to variable costs, do not change based on the operation's sales
One of four main cost categories that a restaurant or foodservice operation needs to effectively manage.
Form that shows how much product should be produced by the kitchen during a given meal period.
Prediction of sales levels or costs that will occur during a specific time period
Company that provides equipment, food, and supplies and usually has programs available to their customers that help with controlling costs
Information about past performance that a manager uses to forecast foodservice sales and costs
Dollar value of a food product in storage; can be expressed in terms of units, values, or both.
Document from a vendor that lists such details as items purchased, date of order, purchaser, and sales price; also called a bill.
One of four main cost categories that a restaurant or foodservice operation needs to effectively manage.
Template, usually a spreadsheet, showing the number of people needed in each position to run the restaurant or foodservice operation for a given time period
Also called the smoothing technique, this involves averaging together sales information for two or three recent and similar periods. The average can produce a forecast that is more likely to be accurate, since it is not based solely on one period that might have had unique circumstances.
that need to be paid regardless of whether the operation is making or losing money. Fixed costs, in contrast to variable costs, do not change based on the operation's sales