CAIBOK 4350 Restaurant Bookkeeping

CAIBOK 4350 Bookkeeping tests a chef’s ability to manage basic financial records and maintain accurate kitchen accounts. The exam covers daily cash handling, recording purchases, tracking expenses, and understanding sales reports. Candidates must be able to prepare budgets, log invoices, and match supplier payments to inventory receipts. It also includes calculating cost of goods sold (COGS), monitoring labor costs, and recognizing common financial errors that impact kitchen operations.

The test also focuses on practical bookkeeping tasks like using spreadsheets, organizing receipts, and creating daily reports for management. Candidates are expected to understand how financial data supports cost control, pricing decisions, and operational planning. Those who pass this exam show they can maintain kitchen records with precision, support audits, and contribute to the financial success of the restaurant through accurate and consistent reporting.