Direction: Choose the letter of the best answer Write the letter of the corres
in your aetivo notebook
7. It is ciassifying, recording, an appropriate allocation of expendiare for the
determination of the costs of prodacts or services
costing
5. buying
c. purchasing
D. calculating
2. Labor, supplies, wages are examples of?
A indirect cost
B. period cost
c. imputed cost
D fixed cost
3. What tool of food costing which is based on a standard recipe
A, up-to-date ingredient cost
B. recipe cost sheet
C. standard recipe
D. calculated cost
4. The tool of food costing in which the current price is the basis of costing?
A. up-to-date ingredient cost
B. recipe cost sheet
C. standard recipe
D. calculated cost
5. A tool of food costing for recording data and all information about the
recipe such as current unit cost, actual ingredient cost and cost per
portion.
A. up-to-date ingredient cost
B. recipe cost sheet
C. standard recipe
D. calculated cost
Answer:
Direction: Choose the letter of the best answer Write the letter of the corres
in your aetivo notebook
7. It is ciassifying, recording, an appropriate allocation of expendiare for the
determination of the costs of prodacts or services
costing
5. buying
c. purchasing
D. calculating
2. Labor, supplies, wages are examples of?
A indirect cost
B. period cost
c. imputed cost
D fixed cost
3. What tool of food costing which is based on a standard recipe
A, up-to-date ingredient cost
B. recipe cost sheet
C. standard recipe
D. calculated cost
4. The tool of food costing in which the current price is the basis of costing?
A. up-to-date ingredient cost
B. recipe cost sheet
C. standard recipe
D. calculated cost
5. A tool of food costing for recording data and all information about the
recipe such as current unit cost, actual ingredient cost and cost per
portion.
A. up-to-date ingredient cost
B. recipe cost sheet
C. standard recipe
D. calculated cost
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