Question List for "ManageFirst: Controlling Foodservice Costs"

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Food and Culinary Arts » Managers estimate food costs by estimating expenses for a future period and dividing that amount by ... New
Started by berenicecastro
 130 Aug 20, 2020
Food and Culinary Arts » A restaurant is budgeting for $900,000 in total sales. They have a history of the guest check ... New
Started by geoffrey
 159 Aug 20, 2020
Food and Culinary Arts » Standardized recipes should be New
Started by JGIBBSON
 68 Aug 20, 2020
Food and Culinary Arts » A bar has beverage sales of $20,000, food sales of $60,000 for total sales of $80,000. Their wine ... New
Started by WhattoUnderstand
 257 Aug 20, 2020
Food and Culinary Arts » The first step in the cost control process is to New
Started by theo
 62 Aug 20, 2020
Food and Culinary Arts » Controlling costs is something that a manager should consider New
Started by ARLKQ
 149 Aug 20, 2020
Food and Culinary Arts » A restaurant experienced a labor cost variance of -15%. A manager looking at this should consider New
Started by james0929
 193 Aug 20, 2020
Food and Culinary Arts » A company has produced what they consider to be a "stretch" budget. This type of budget in thought to be New
Started by Jkov05
 306 Aug 20, 2020
Food and Culinary Arts » The majority of what a particular restaurant serves is pre-made, requiring the staff to thaw, heat ... New
Started by D2AR0N
 60 Aug 20, 2020
Food and Culinary Arts » Food, beverage and labor typically contribute to an operation's total controllable expenses by New
Started by melina_rosy
 132 Aug 20, 2020
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