Food Service Math Flashcards
1
Q
COGS
A
-Cost of Goods Sold
-(Initial inventory + purchases)-Ending inventory
2
Q
all costs/cost saved by using new item=
A
payback period
3
Q
sales-cost of sales
A
gross profit
4
Q
sales-every else besides sales
A
net profit
5
Q
fixed cost/variable cost
A
break even
6
Q
of customers/# of seats
A
turnover
7
Q
servings/total # items
A
Popularity Index
8
Q
AP
A
-As Purchased
-all items including inedible portions
9
Q
EP
A
-Edible portions
-what’s acutal in final dish after inedible parts removed
10
Q
scoop sizes
A
32/scoop #
