Question List for "ManageFirst: Controlling Foodservice Costs"

Pages: 1 [2] 3 4 ... 12
  Topics Views Last post
Food and Culinary Arts » A template, usually a spreadsheet showing the number of people needed in each position to run the ... New
Started by OSWALD
 181 Aug 20, 2020
Food and Culinary Arts » A restaurant has labor costs of $6,290 and total sales of $18,500. What is their Labor Cost Percentage? New
Started by fox
 336 Aug 20, 2020
Food and Culinary Arts » A restaurant employee earns $10 per hour and routinely clocks in 15 minutes before their scheduled ... New
Started by haleyc112
 223 Aug 20, 2020
Food and Culinary Arts » Having a bonded employee means that the employee New
Started by humphriesbr@me.com
 200 Aug 20, 2020
Food and Culinary Arts » Sound accounts payable practices can minimize New
Started by WhattoUnderstand
 254 Aug 20, 2020
Food and Culinary Arts » The number that represents the number of employee work hours necessary in each job category to ... New
Started by Charlie
 193 Aug 20, 2020
Food and Culinary Arts » In order to track the amount of time employees work a restaurant requires the employees to sign in ... New
Started by Destiiny22
 221 Aug 20, 2020
Food and Culinary Arts » A restaurant is open 22 days each month. Their monthly fixed payroll cost is $30,800 and their daily ... New
Started by panfilo
 298 Aug 20, 2020
Food and Culinary Arts » A restaurant has a highly specialized menu with complicated standardized recipes requiring locally ... New
Started by Engineer
 236 Aug 20, 2020
Food and Culinary Arts » No matter the size of an operation, a revenue security system must make sure that New
Started by geodog55
 320 Aug 20, 2020
Pages: 1 [2] 3 4 ... 12