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Author Question: Throughout the month the chef has kept careful track of the items that were used for employee meals. ... (Read 68 times)

moongchi

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on: Aug 20, 2020

Question 1

Three numbers are needed in order to calculate food cost. They are the value of
◦ requisitions, transfers and inventory.
◦ opening inventory, purchases and ending inventory.
◦ food accounts payable, restaurant receivables and register sales.
◦ register sales, purchases and inventory.

Question 2

Throughout the month the chef has kept careful track of the items that were used for employee meals. This dollar amount should be
◦ reported to human resources as a payroll expense.
◦ added to food costs.
◦ noted but will not have an effect on food cost.
◦ subtracted from food costs.
ManageFirst: Controlling Foodservice Costs ¦ National Restaurant Association ¦ 2nd Edition
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Marked as best answer by moongchi on Aug 20, 2020

Melissahxx

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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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moongchi

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Reply 2 on: Aug 20, 2020
Wow, this really help

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Reply 3 on: Yesterday
Gracias!

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