# Practice FS problems Flashcards

1
Q

There are 54 sleeves of paper cups in inventory, 25 sleeves that arrived this week, and 29 sleeves that are in inventory. The cost per case of the cups was \$154.50 when the 25- sleeve shipment arrived this week Each sleeve contains 25 sleeves. Therefore each sleeve cost \$6.18. What is the inventory value?

A

54X 6.18= \$333.72

2
Q

A foodservice operation with a total weekly food and supply cost of \$5, 00 0 should maintain approx. how much in inventory?

A

5000X1.5= \$7,500

3
Q

Management desires a 40% food cost for all cafeteria entrees. The cost of ingredients for a hamburger is 1.00. What should the selling price be?

A
1.00/2.5= \$2.50
verify= 1.00/2.50= 40%
4
Q

Determine the selling price using the prime cost method.

• raw food cost:\$1.80
• labor cost: 6 minutes @ \$10/hr = \$1.00
• desired food cost%: .333
• desired labor cost%: .467
A

(\$1.80 + \$1.00)/ (.333+ .467)= \$3.50

5
Q

You purchase an 18 lb ready to cook turkey at \$.68/lb. The as purchased price is \$12.24. After cooking and slicing, edible portion is just 9.9lbs. What is the edible portion?

A

\$12.24/9.9= \$ edible portion cost/lb \$1.24

6
Q
Using the data from Glory Hospital for the month of January, determine the profit margin.
Sales: \$127,771
Cost of sales: \$54,779
salaries: \$31, 324
FICA: \$ 4,380
Benefits: \$ 8,191
Utilities: \$ 3,697
Supplies: \$ 4,272
Depreciation: \$ 16, 579
Taxes: \$ 2,324
A

Net profit= 127,771-125,546= 2225

profit margin= 2225/127771=.02

7
Q

Determine the breakeven point using the following info:
fixed cost: \$50,000
selling price: \$5
variable cost: \$3.25

A

BE= 50,000/5-3.25=28, 572 average priced meals

8
Q

Determine the breakeven point using the following info:
fixed cost: \$25,000
variable cost: 60, 000
sales: 100,000

A

BE= 25,000/1-(60,000/100,000)= \$62,500

9
Q
A school foodservice expects to serve 31,250 meals to students and an additional 7,500 meals to staff and visitors during the month of December. It has been established this foodservice produces 14 meals per labor of hour. Calculate the number of FTEs required to serve the expected numbers of meals for the month of December.
A. 16
B. 20
C. 14
D. 10
A

a. 16

10
Q

An operation has 384 scheduled work hours posted. How many FTE’s are required to staff the operation for the week?

A

384/40= 9.6 FTE’s

11
Q

There are 80 positions at the Glory Hospital in the foodservice dept. During the 6 months, 18 employees were terminated and replaced with and an additional 6 being terminated. What is the turnover rate?

A

384/40= 22.5%

12
Q

20 FTE produced 2700 meals during a 40-hr week. How many meals were produced per labor minute?

A

20 FTE X 40 hrs=800 hrs
2700 meals produced/800 labor hours= 3.38 meals per labor hour
3.38/60=.06 meals per labor minute

13
Q
Determine the food cost per meal for Glory Hospital  during the month of June.
June 1 inventory: \$36, 250
July 1 inventory: \$34, 375
June purchases: \$52, 390
June meals served: 134,00
A

(36,250-34,375) +52,390
___________________
134,000
= .40

14
Q

The cafeteria income for Tuesdays was \$640. Food cost for the day was \$265. What is the food cost %?

A

265/640= 41.4%

15
Q
Total cash sales for all sources for july
restaurant sales 2,016.98
café sales  18,905.38
coffee shop 1663.81
vending sales 1242.70
catering sales 966.36
total cash: 24,795.23
How many cash meals produced? MCF 5.3
A

24,795.23/ 5.30 mcf= 4678 meals

16
Q

Glory hospital: January
meals: 12,285
hours worked: 2,540
paid time off hours: 208
holiday overtime hours: 60
1. how many meals produced per productive labor hour worked?
2. how many meals are produced per labor hour?

A
1. 4.87

2. 4.4

17
Q

if the midnight census of glory hospital is 328 and the meal count factor is 2.6, how many meals are recorded as served for the following day?

A

328 X2.6= 853

18
Q

Calculate food cost%.
January
cafeteria sales 5389
food cost 1803

A

1803/5389