Author Question: When preparing a chilled fruit mousse for a torte that will be sliced before serving, use less ... (Read 112 times)

jon_i · **on:** Aug 10, 2018

When preparing a chilled fruit mousse for a torte that will be sliced before serving, use less gelatin than if the mousse is to be eaten with a spoon.

Indicate whether the statement is true or false

Question 2

Which is a significant disadvantage associated with using a mark-up or factor based costing method?

a. Choosing an appropriate mark-up or factor is difficult and usually arbitrary.
b. Choosing an appropriate cost to apply the mark-up or factor to is usually arbitrary.
c. Mark-up and factor based methods require significant amounts of research on consumers and competitors.
d. Even with the same cost basis and target, mark-up and factor methods may yield different prices.
e. The implementation and math associated with the method is difficult and cumbersome.