Question List for "ManageFirst: Controlling Foodservice Costs"

Pages: 1 ... 9 10 [11] 12
  Topics Views Last post
Food and Culinary Arts » The tool used to calculate the exact amount that one serving or portion of a food item should cost ... New
Started by MGLQZ
 39 Aug 20, 2020
Food and Culinary Arts » Last year a restaurant served 45,000 guests. They are forecasting their sales for the following year ... New
Started by debasdf
 47 Aug 20, 2020
Food and Culinary Arts » The percentage of sales volume each menu item contributes to total sales is know as the New
Started by skymedlock
 67 Aug 20, 2020
Food and Culinary Arts » The proportion or percentage of expense items to sales is known as New
Started by ashley
 101 Aug 20, 2020
Food and Culinary Arts » Portion sizes for menu foods and beverages and employee production expectations are known as New
Started by moongchi
 115 Aug 20, 2020
Food and Culinary Arts » An operation has signed a lease in which they will pay $4,000 per month plus 1% of sales. For this ... New
Started by dalyningkenk
 75 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
 131 Aug 20, 2020
Food and Culinary Arts » The first step in the cost control process is to New
Started by theo
 33 Aug 20, 2020
Food and Culinary Arts » Controlling costs is something that a manager should consider New
Started by ARLKQ
 127 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
 114 Aug 20, 2020
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