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Author Question: A manager using the food cost percentage pricingmethod has an entre whose ingredient costs are2 . ... (Read 68 times)

nevelica

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A manager using the food cost percentage pricingmethod has an entre whose ingredient costs are2 . The manager's food cost target is 25. Whatpricing factor will the manager use to determinethe menu price of this entre?
 
  a. 2
  b. 3
  c. 4
  d. 5

Question 2

Prices on show menus are always higher than normal because the price of entertainment is included in the selling price of the meal.
 
  Indicate whether the statement is true or false



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joshraies

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Answer to Question 1

C

Answer to Question 2

True




nevelica

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Reply 2 on: Aug 10, 2018
Wow, this really help


samiel-sayed

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Reply 3 on: Yesterday
Excellent

 

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