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Author Question: A restaurant has calculated that the average check per entre is $17.50. 20% of the guests order an ... (Read 507 times)

RODY.ELKHALIL

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on: Aug 20, 2020

Question 1

A restaurant adds quiche to its lunch menu as a way of using left-over beaten eggs and cooked bacon from the breakfast shift. This practice is known as
◦ carry-over production.
◦ creative waste management.
◦ left-over production.
◦ cross contamination.

Question 2

A restaurant has calculated that the average check per entrée is $17.50. 20% of the guests order an appetizer and the average appetizer price is $6.50. What will be average check considering the entrée and the appetizer?
◦ $19.80
◦ $24.00
◦ $18.80
◦ $26.50
ManageFirst: Controlling Foodservice Costs ¦ National Restaurant Association ¦ 2nd Edition
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Marked as best answer by RODY.ELKHALIL on Aug 20, 2020

matt

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Reply #1 on: Aug 20, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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RODY.ELKHALIL

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Reply 2 on: Aug 20, 2020
Great answer, keep it coming :)

jackie

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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