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Author Question: In a typical restaurant, who beside the executive chef might monitor quality control? What will ... (Read 57 times)

JMatthes

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on: Aug 10, 2018
In a typical restaurant, who beside the executive chef might monitor quality control?
 
  What will be an ideal response?

Question 2

In one month, a restaurant has variable costs of 43,930 and sales of 96,010 . What is the restaurant's variable rate?
 
  What will be an ideal response?


elyse44

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Reply #1 on: Aug 10, 2018
Answer to Question 1

expediter
or sous chef

Answer to Question 2

0.458 or 45.8


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