Question List for "ManageFirst: Controlling Foodservice Costs"

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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
 65 Aug 20, 2020
Food and Culinary Arts » A restaurant serves an "all you can eat" buffet. At the beginning of serve the value of the ... New
Started by DelorasTo
 48 Aug 20, 2020
Food and Culinary Arts » A chef is determining the portion size for a dish that features whole shrimp. To make the portioning ... New
Started by panfilo
 158 Aug 20, 2020
Food and Culinary Arts » Controlling costs is something that a manager should consider New
Started by ARLKQ
 114 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
 96 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
 122 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
 21 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
 84 Aug 20, 2020
Food and Culinary Arts » A restaurant has $90,000 in sales, $31,000 in food costs, $34,000 in labor costs and $24,000 in ... New
Started by awywial
 121 Aug 20, 2020
Food and Culinary Arts » The proportion or percentage of expense items to sales is known as New
Started by ashley
 92 Aug 20, 2020
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