Number by which another number is to be multiplied
Match the following chapter terms to their definition.
a. multiplication f. division
b. multiplicand g. dividend
c. multiplier h. divisor
d. product i. quotient
e. remainder
A point (.) used to indicate a decimal fraction
Match the following chapter terms with their definition.
a. decimal e. cipher
b. decimal fraction f. ratio
c. decimal point g. proportion
d. mixed decimal fraction h. percent
gram
Match the following metric abbreviations with their name.
a. g f. m
b. mg g. mm
c. kg h. cm
d. l i. km
e. ml
When multiplying decimals, the total number of decimal places in the multiplicand and
multiplier many times exceeds the number of numerals that appear in the product, so
_____ are added to the left of the digits in the product to complete the decimal places
needed.
a. blanks
b. decimal points
c. ones
d. ciphers
The edible percentage of a product after it is prepared
Match the following chapter terms with their definition.
a. portion control e. shrinkage
b. portion size f. yield
c. edible portion g. yield percentage
d. as purchased
To find the monthly food cost percent, _____.
a. the final inventory plus the amount of food in production is added to give the cost of
food sold for the month, and the monthly food cost percent, the purchases for the month
are divided by the inventory at the beginning of the month
b. the purchases for the month are added to the inventory at the beginning of the month,
and the final inventory plus the amount of food in production is subtracted to give the
cost of food sold for the month
c. the purchases for the month are subtracted from the inventory at the beginning of the
month, and the final inventory plus the amount of food in production is added to give
the cost of food sold for the month
d. the final inventory plus the amount of food in production is added to give the cost of
food sold for the month, and the monthly food cost percent, the purchases for the month
are subtracted to the inventory at the beginning of the month
Predicting future sales
Match the following chapter terms with their definition.
a. forecasting d. cook’s production report
b. food production report e. baker’s or salad production report
c. daily production report f. counter production report
In many restaurants, the wait staff enters the order of the guest into a computer called
_____ either via a touch screen or a handheld terminal.
a. point of sales (POS)
b. facsimile
c. Macintosh
d. touch tone
Rate or proportion of each hundred
Match the following chapter terms with their definition.
a. decimal e. cipher
b. decimal fraction f. ratio
c. decimal point g. proportion
d. mixed decimal fraction h. percent
A form that provides the depositor and the financial institution with a record of the
transaction when money is deposited in the checking account
Match the following chapter terms with their definition.
a. guest check g. expenditure
b. cover charge h. receipt
c. minimum charge i. deposit slip
d. sales tax j. interest
e. gratuity k. check
f. cashier’s daily report l. check register
Counter Production Report
_____ is found by multiplying the number of portions sold by the unit price.
a. Customer Count
b. Number of Portions Sold
c. Value Sold
d. Value Ordered
Which of the following is not included on a daily food cost report?
a. direct purchases
b. rent
c. total sales
d. food cost percentage
The number that will be used to multiply the amount of the original ingredients in a
recipe to either increase or decrease a recipe
Match the following chapter terms with their definition.
a. standardized recipe d. ratio
b. working factor e. proportion
c. yield
On the Daily Cash Report, “House Accounts” refers to:
a. The total of the amounts collected for food, beverages, miscellaneous items, and sales
taxes
b. The total amount of money collected by adding the cash and charge receipts together
c. The total amount of money that has been collected through direct charges that are
billed directly to the guest or charged back to the room in a hotel
d. Total cash, less paid outs, gives the amount of cash that should be in the register at
the end of the day or whenever the totals are taken
____________________ expenses are expenses such as utilities, basic staff
(preparation, service, etc.), telephone service, repairs and maintenance, licenses, and
exterminating costs.
Variable cost is the changeable cost or expenses that will increase or decrease with the
level of sales volume.
To find the cost per serving, the total weight of the item is converted into pounds and
divided into the total cost to find the cost of one ounce.
A daily labor cost report should be generated each day for the manager’s review.
676 / 27 = _______________
(Round your answer to two decimal places.)
A(n) ____________________ ____________________ is a written form that indicates
to the vendor how many items are to be delivered to an establishment, and lists the
prices for each item.
Rewrite the following numbers by adding commas in the correct place(s).
45682364
The term ratio is used to express a comparison between two numbers.
The number representing the amount of times the multiplicand is to be added to itself is
called the ____________________.
The menu price for a 750 ml bottle of wine is $1200. The raw cost of the wine is
$28.50. Find the wine cost percentage. _______________%