Much of the information used to objectively price menus is ...

[Chloeellawright]

Much of the information used to objectively price menus is readily available in the restaurant's operating budget. Therefore, could be some reasons why some restaurant managers don't want to use this information?
 
  What will be an ideal response?

Question 2

A Sherry always begins its life as a
 
  a. dry wine
 b. sweet wine
 c. dry or sweet wine, depending on the style
 
  d. medium-sweet wine

[Dunkey]

Answer to Question 1

Some managers may not be aware of benefits of objectively priced menus. Others believe that establishing selling prices is part of the art and science of restaurant management that can only come from their experience. Still others develop operating budgets with, at best, inaccurate estimates yielding inadequate financial data.

Answer to Question 2

A

[Chloeellawright]

Thanks

[Dunkey]

Welcome