Answer to Question 1
Establishments use a variety of methods to calculate markup and determine selling prices. The factor method, also known as the food cost percentage method, is a popular formula used to determine menu prices based simply on the standard food cost percentage. The contribution margin (CM) method calculates what is left over after the product cost of a menu item is subtracted from the menu selling price. That amount is what each item contributes to paying for labor and other expenses and providing a profit. The ratio pricing method considers the relationship between all expenses and profit, whereas the prime cost method calculates labor costs involved in food preparation, as well as food cost.
Answer to Question 2
C
ICD-10-CM Tabular List
Example of the Tabular List and instructional notes (conventions).
Global OBD II can be accessed from the main menu on all aftermarket and some original equipment ...
Use a compound angle formulas to evaluate the following:
If CP for an ideal gas is 35.4 J/molK, which of the following is CV for this gas?
Global list of Threatened Species