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
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An example of a medical history sheet to list patient problems.
An example of a selection list used to identify symptoms.
The official “Do Not Use” list as issued by The Joint Commission.
Draw and label a diagram and explain how a factor-dependent transcription (rho-dependent) terminator
List transformations and Create a table of values for the following log function:
Major Minerals List