Quiz no.

# 1

1. Average number of coversTotal number of covers for a given time period divided by
some other number (e.g., number of hours of operation, number of days of operation,
number of servers).
2. Average saleTotal dollar sales for a period divided by the number of sales. Also
referred to as average cover, average sale per cover, average sale per customer, and
average dollar sale.
3. Average checkTotal dollar sales divided by the number of sales or customers.
4. Average sale per serverTotal dollar sales attributable to a particular server in a given
time period, divided by the number of customers served.
5. Controllable costsA cost that can be changed by management in the short term.
Examples include food cost, beverage cost, and labour cost.
6. CostThe expense incurred for goods or services when the goods are consumed or the
services rendered.
7. Cost per dollar of saleThe cost percent expressed as a dollar figure, or the ratio of
cost to sales expressed as a dollar figure.
8. Cost percentFigure determined by cost divided by sales, then multiplied by 100.
9. CoverA diner; one customer who has purchased food in a restaurant, regardless of
the number of items purchased directly Variable costsCosts that vary directly with
sales volume, such that every change in sales volume brings a corresponding change in
that cost.
10. Fixed costsCosts that are normally unaffected by changes in sales volume; does not
increase or decrease significantly as business volume changes and this is said to have
little direct relationship to the volume of business.
11. Historical costA past cost that has been documented in business records.
12. Labour costsPayroll costs, which includes salaries, wages, and employee benefits.
13. Non-controllable costsA cost that management cannot change in the short term.
Examples include rent, real estate taxes, and license fees.
14. OverheadAll costs other than prime costs.
15. Planned costAn anticipated cost, projected by management, that reflects business
plans for the future.
16. Prime costThe sum of food cost, beverage cost, and labor cost for a given operating
period.
17. SalesRevenue resulting from the exchange of products and services for value.
18. Sales mixThe ratio of the number of sales of one menu item to the total number of
sales of all menu items. Usually calculated for particular segments of a menu (e.g.,
appetizers, entrees, or desserts).
19. Sales priceThe dollar amount changed for each unit of any given product or service
sold.
20. Seat turnoverThe number of seats occupied during a given period divided by the
number of dining seats in the restaurant; the number of customers (or covers) served in
a given period, divided by the number of dining seats available.
21. Semi-variable costA cost that has both fixed and variable elements, such that one
component would not change as sales volume changes, whereas the other component
would change.
22. Total costsThe sum of all unit costs for a given period of time.
23. Total coversThe total number of all covers for a period, usually a meal or a day.
24. Total dollar sales by categoryThe total volume of sales revenue for a given period of
time for a particular category of food, such as entrees, beverages, and so on.
25. Total number soldThe total number of a menu item sold during a given period of time.
26. Total salesTotal volume of sales revenue for a given period of time, expressed in
terms of dollars or units.
27. Total sales per seatTotal dollar sales for a given time period, divided by the number of
seats in the establishment.
28. Total sales per serverTotal dollar sales for a given time period, divided by the number
of seats in the establishment.
29. Unit costsThe cost of one or many like units, such as one portion of a particular menu
item (e.g. one steak or one martini) or one hour of labour.
30. Variable costsTotal costs that change when sales volume changes. Costs are linked
to business volume, such that total variable cost increases and decreases as sales
volume increases and decreases.