AAFCS Culinary Arts Domain 6 Study Guide: Food Service Operations and
Professional Skills Review
food cost - ANS ✔✔the cost of food used in the production of a menu item for a customer
food cost percentage - ANS ✔✔calculated (% math problem) by dividing the COST of food sold
during a given period by food SALES during the same period.
labor costs - ANS ✔✔includes all expenses involved in maintaining a food service staff such as
wages, benefits and payroll taxes.
4 main food costs for restaurant operation - ANS ✔✔food cost, liquor cost, labor cost, and
operational cost.
par stock - ANS ✔✔The stock level of a product that must be on hand at all times to keep a
good supply from one delivery to the next.
the reason it is important for the chef and purchasing agent to compare prices - ANS ✔✔by
comparing products from at least 2 different vendors, the restaurant can be assured of receiving
the best price.
in the receiving process, the purchase order is checked against the - ANS ✔✔invoice or the bill
from the vendor
Proper storage reduces food waste resulting from ___ and ___. - ANS ✔✔spoilage and theft
purpose of the issuing process - ANS ✔✔to control food use and to account for food used by
each department or area of a restaurant
Professional Skills Review
food cost - ANS ✔✔the cost of food used in the production of a menu item for a customer
food cost percentage - ANS ✔✔calculated (% math problem) by dividing the COST of food sold
during a given period by food SALES during the same period.
labor costs - ANS ✔✔includes all expenses involved in maintaining a food service staff such as
wages, benefits and payroll taxes.
4 main food costs for restaurant operation - ANS ✔✔food cost, liquor cost, labor cost, and
operational cost.
par stock - ANS ✔✔The stock level of a product that must be on hand at all times to keep a
good supply from one delivery to the next.
the reason it is important for the chef and purchasing agent to compare prices - ANS ✔✔by
comparing products from at least 2 different vendors, the restaurant can be assured of receiving
the best price.
in the receiving process, the purchase order is checked against the - ANS ✔✔invoice or the bill
from the vendor
Proper storage reduces food waste resulting from ___ and ___. - ANS ✔✔spoilage and theft
purpose of the issuing process - ANS ✔✔to control food use and to account for food used by
each department or area of a restaurant
