Q.6

Describe the term "Standard yield test", include the formula in your answer.

Q.8

List the four steps required you would follow to get to the portion cost.

Q.3

In your workplace or training environment, where would you find the information needed to cost the ingredients used in your menus?

Q.9

What is the range of acceptable food cost percentages used in the hospitality industry.

Q.12

List 4 other factors that influence your final dish selling prices?

Q.13

What is GST and how do you add it to your final selling price List (include the formula)?

Q.14

Name the 3 possible changes you can make in order to make your menu more cost effective?

Q.19

List three advantages and disadvantages when preparing and cooking function menus for customers.

Q.20

How would you research contemporary eating habits of your customer, where would you find the information?

Q.21

List the 6 areas of food preferences that effect customers when they are choosing food?