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Author Question: What is the formula restaurant managers use to calculate their inventory turnover rates? (Read 118 times)

ssal

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on: Aug 15, 2020

Question 1

What is the first step in the five-step labor cost control system used by restaurant managers?
◦ Schedule staff
◦ Forecast revenue
◦ Select productivity measures
◦ Establish staffing requirements

Question 2

What is the formula restaurant managers use to calculate their inventory turnover rates?
◦ Cost of goods sold (X) Average inventory = Inventory turnover rate
◦ Cost of goods sold (+) Average inventory = Inventory turnover rate
◦ Cost of goods sold (÷) Average inventory = Inventory turnover rate
◦ Cost of goods sold (-) Average inventory = Inventory turnover rate
The Professional Restaurant Manager ¦ Hayes, Miller, Ninemeier ¦ 1st Edition
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Marked as best answer by ssal on Aug 15, 2020

shailee

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Reply #1 on: Aug 15, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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ssal

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Reply 2 on: Aug 15, 2020
Gracias!

Viet Thy

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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