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ManageFirst: Controlling Foodservice Costs ¦ National Restaurant Association ¦ 2nd Edition
Question List for "ManageFirst: Controlling Foodservice Costs"
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Food and Culinary Arts
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The first step in the cost control process is to
Started by
theo
20
Aug 20, 2020
Food and Culinary Arts
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Controlling costs is something that a manager should consider
Started by
ARLKQ
114
Aug 20, 2020
Food and Culinary Arts
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A restaurant experienced a labor cost variance of -15%. A manager looking at this should consider
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
Started by
Jkov05
119
Aug 20, 2020
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