Food and Culinary Arts

The minimum amount an operation must generate in sales to cover all costs is known as the

Started by crazycityslicker

The first step in the budgeting process is to

Started by Mr. Wonderful

One of the simplest ways to determine labor budget is to

Started by appyboo

On an Income Statement the primary indicator of a manager's effectiveness in meeting operational and ...

Started by MGLQZ

Managers estimate food costs by estimating expenses for a future period and dividing that amount by ...

Started by berenicecastro

Last year a restaurant served 45,000 guests. They are forecasting their sales for the following year ...

Started by debasdf

An integral part of the planning process where the manager makes future predictions regarding sales ...

Started by futuristic

A restaurant is budgeting for $900,000 in total sales. They have a history of the guest check ...

Started by geoffrey

A plan that indicates an operation's financial objectives is known as a

Started by j.rubin

A company has produced what they consider to be a "stretch" budget. This type of budget in thought to be

Started by Jkov05

A bar has beverage sales of $20,000, food sales of $60,000 for total sales of $80,000. Their wine ...

Started by WhattoUnderstand

The proportion or percentage of expense items to sales is known as

Started by ashley

The majority of what a particular restaurant serves is pre-made, requiring the staff to thaw, heat ...

Started by D2AR0N

The first step in the cost control process is to

Started by theo

Portion sizes for menu foods and beverages and employee production expectations are known as

Started by moongchi

Food, beverage and labor typically contribute to an operation's total controllable expenses by

Started by melina_rosy

Controlling costs is something that a manager should consider

Started by ARLKQ

An operation has signed a lease in which they will pay $4,000 per month plus 1% of sales. For this ...

Started by dalyningkenk

A restaurant has $90,000 in sales, $31,000 in food costs, $34,000 in labor costs and $24,000 in ...

Started by awywial

A restaurant experienced a labor cost variance of -15%. A manager looking at this should consider

Started by james0929

When actual sales are less than budgeted sales, the operation's fixed cost, as a percentage of sales, will

Started by robinn137

What is the formula that restaurant managers use to calculate a budget variance?

Started by pane00

What is the first step managers should take when implementing a decision-making process?

Started by fasfsadfdsfa

What is a common example of a variable cost in the restaurant industry?

Started by gonzo233

How many days are in a fiscal year accounting period that is not a leap year?

Started by PhilipSeeMore