Food Cost Skills Tests

Food Cost — Beginner

Foundations of F&B food cost: food cost percentage, plate and recipe costing, yield and edible portion, ideal vs actual, portion control, and basic inventory impact on cost of sales.

Food Cost — Intermediate

Variance between theoretical and actual food cost, inventory valuation methods, purchase receiving, transfers and credits, sales mix weighting, prep lists, and corrective workflows for F&B controllers and chefs.

Food Cost — Advanced

Multi-unit consolidation, ERP and POS integration, commodity and contract coverage, governance of recipe changes, audit and SOX-style controls, labor-aware plate economics, and strategic trade-offs between cost, quality, and brand.