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Author Question: A manager using the food cost percentage pricingmethod has an entre whose ingredient costs are2 . ... (Read 59 times)

nevelica

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on: Aug 10, 2018
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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Reply #1 on: Aug 10, 2018
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

sarah_brady415

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

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