Ejemplo de Examen parcial 2

1.- The manager of Hotel Marriot wants to know the percentage of food costs in the previous month, the total food revenue sales was $ 1,350,800 and the food cost was $ 438,960, which is the food cost percentage of the previous month?

2.- For a banquet 350 portions of salmon will be served, each portion with 6.5oz; how much will be the number of ounces to prepare? (give the answer in kg)

3.- Find the following answers and fill in the blanks
Expense Original budget
(revenue = 800,000) Reforecasted budget
(Revenue = $730,000)

Direct operating expense (10%)
Advertising (4%)
Administrative / General (15%)
Repairs / materials (7%)


4.- Fill in the two % columns.
Calculate for both restaurants, using the appropriate figures
Item Restaurant I % Restaurant II %
Total income 1'292’260.- 100 575’500.- 100
Food cost 36.29 31.30
Beverage cost 9.53 5.43
Salaries, fixed 33.30 31-32
Salaries, variable 7.42 8.20
Other fixed costs 10.33 13.37
Other variable costs 3.14 10.38

5.- We need to calculate the amount of change in January revenue from year 2 to year 3, and we give the following information, find the difference in dollars and the percentage of the change
Year 2 = 1,570,690
Year 3 = 1,670,000

6.- the manager of the restaurant "Las palapas" need to determine the breakeven point to determine the profit for next year's budget, with the following data
Total revenues = 950,000
Total variable costs = 775,000
Total fixed costs = 175,000

7.- The owner of the restaurant "Los Comales" has the following data:
 Total annual revenues $1,000,000
 Total annual fixed costs $110,000
 Total annual variable costs $740,000
 Total annual costs $850,000
 Total annual net income before taxes $150,000

• Needs to know the average check per customer
• the variable cost per customer
• Determine the number of guests that must be served
• Determine the number of guests that must be served for the restaurant to generate a net income of $100,000




8.- Answer by true or false to the following statements



An important weapon against pathogens is the observance of strict time and temperature controls.
Most pathogens are either destroyed or will not reproduce at temperatures above 180°F


41° to 140°F is the TDZ


Cooked foods that are to be stored need to be cooled down to below 30° F as quickly as possible


The potential to transmit food-borne illness end when the food leaves the kitchen

Table linens should be used only once



9.- NUMBER IN THE RIGHT SEQUENCE THE FOLLOWING PRINCIPALS OF HACCP
• Determine the critical control points
• Record Keeping
• Establish Monitoring Procedures
• Set the critical limits for each critical control point
• Corrective Actions
• Conduct a hazard analysis
• Verification


10.- Choose the right temperature for storing each food








11.- HACCP is a _____________ of food safety assurance that complements the Codes of General Principles of Food Hygiene



12.-Choose the Factors that Affect Bacterial or Viral Growth
 Heat
 Acidity
 Oxygen
 Time
 Temperature
 Food
 Moisture
 Humidity
 Cold





13.- Choose the foods that are called Potentially Hazardous Foods (PHF’s)

 Foods with acidity level
 Foods with high protein contents
 Foods with high fat content
 Foods at room temperature
 Foods with high carbohydrate contents
 Foods that grow over or in soil
 Foods that come into contact with organic matters



14.- list the major types of food contaminants and give an example



15.- Identify the most common hazards in meat and meat products
 Salmonella

 Staphylococcus aureus

 Clostridium perfringens

 Campylobacter jejuni

 Listeria monocytogenes

 Hepatitis A