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Author Question: A bar has beverage sales of $20,000, food sales of $60,000 for total sales of $80,000. Their wine ... (Read 130 times)

WhattoUnderstand

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on: Aug 20, 2020

Question 1

The three key numbers managers must pay attention to when managing costs are
◦ generated sales, expenses and taxes.
◦ generated sales, total variable and fixed costs.
◦ generated sales, controllable costs and noncontrollable costs.
◦ generated sales, costs incurred to produce these sales, and profits.

Question 2

A bar has beverage sales of $20,000, food sales of $60,000 for total sales of $80,000. Their wine costs that month are $6,000, beer costs are $2,000 and spirits costs are $3,000. What is their beer cost percentage?
◦ 15%
◦ 2.5%
◦ 3.3%
◦ 10%
ManageFirst: Controlling Foodservice Costs ¦ National Restaurant Association ¦ 2nd Edition
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Marked as best answer by WhattoUnderstand on Aug 20, 2020

JCABRERA33

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Reply #1 on: Aug 20, 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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WhattoUnderstand

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Reply 2 on: Aug 20, 2020
Thanks for the timely response, appreciate it

AngeliqueG

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Reply 3 on: Yesterday
Excellent

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