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Play Froggy Jumps
1. Menu or item made for a particular day
A
Du Jour Menu
B
Cycle Menu
C
Static Menu
2. Menu which offers a small variety of options
A
Al A Carte Menu
B
California Menu
C
Limited Menu
3. Menu which prices items individually and allows a customer to choose any number and combination of the individual items
A
California Menu
B
Du Jour Menu
C
Al A Carte Menu
4. Menu which allows a customer to choose any item on the menu at all hours of operation as opposed to having separate menus for various times of day
A
California Menu
B
Table D'Hote Menu
C
Limited Menu
5. Definition: amount of food product or number of portions a recipe makes
A
Yield
B
Recipe Conversion
C
Edible Portion
6. Definition: process of adjusting a recipe to accommodate the yield and measuring system
A
Edible Portion
B
Recipe Conversion
C
Conversion Factor
7. Definition: refers to food item when purchased before any preparation
A
As Purchased Amount
B
Edible Amount
C
Conversion Factor
8. Definition: refers to food item after inedible or undesired portions are removed
A
As Purchased Amount
B
Yield
C
Edible Portion
9. Definition: process of determining the cost of making a recipe
A
Yield
B
Recipe Costing
C
Book of Yields
10. Definition: costs involving the purchase of food for restaurant inventory
A
Equipment Costs
B
Labor Costs
C
Food Costs
11. Definition: costs involving the compensation of employees for their labor
A
Labor Costs
B
Food Costs
C
Operating Costs
12. Definition: edible portion weight ÷ as purchased weight = yield percentage
A
Yield Percentage Formula
B
Labor Costs
C
Food Cost Percentage
13. Definition: cost per portion ÷ selling price = food cost percentage
A
Food Cost Percentage
B
Yield Percentage Formula
C
Operating Costs
14. Definition: costs involving the maintaining of the business property
A
Labor Costs
B
Food Costs
C
Operating Costs