Exam 9: Food, Recipe, and Labor Costing

When the term ____________________ is used, it usually refers to payment set for a week, month, or year.

To calculate gross pay:

A.P. (as purchased) amount purchased * Price per pound = Total cost.

A(n) _____ is one that will produce the same amount, quality, and taste of each menu item each time it is prepared.

The _____ represents what one serving of this particular item costs to prepare.

When each item must be calculated individually and then all items are added up to obtain the total raw food cost for the restaurant to serve a particular meal, it is said to be _____________ _____________.

A standardized recipe represents what one serving of this particular item costs to prepare.

Hours worked over one's regular hours are called ____________________ hours.

Hourly rate * hours worked - overtime = Gross pay

Find the labor costs. Ponderosa employs 28 wait staff who each earn $4.85 per hour. During the week, they each work five 8-hour shifts. What is the cost of labor for the staff? $_______________

A payroll is a record of earnings kept by the employer on all persons classified as employees.

Find the food costs of each item. Round off answers to the cent. A package of sausage was purchased for $2.55. There are 10 links of sausage in each package. How much does a serving of two links of sausage cost? $_______________

Find the cost. Take out to 3 decimal places (mill).

Some union contracts specify that when an employee works on certain days, such as Sundays and holidays, they receive ____________________ ____________________.

Round answers to the nearest cent. An 20-pound (A.P.) rib of beef costs $2.98 per pound. Two pounds are lost through trimming, and of the remaining weight is lost through shrinkage when it is roasted. How much does a 7-ounce serving cost? $_______________

The pay before any deductions are taken from the employee's wages is called a(n) ____________________ ____________________.