Answer to Question 1
Buffet and salad bar service creates a challenge for managers because the customers can eat as much of any food on the buffet as they want. The most common method for determining food cost for this style of service is the price-per-person method; with operations charging one price for all that a single person can eat. To calculate the price-per-person, the total cost of food served during a period is divided by the number of customers served during that period. The result is the average food cost per customer.
Answer to Question 2
C
Early in the twentieth century, when malnutrition was common, companies such as this one advertised
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Calculate the accumulated value of monthly payments of $100.00 made at the end of each month ...