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Author Question: When customers begin to decide to purchase a substitute, patronize the competition or eat at home is ... (Read 177 times)

geodog55

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on: Aug 20, 2020

Question 1

When calculating costs the first thing the manager needs to know is
◦ the cost of one standard portion.
◦ what the competition is charging for the same item.
◦ how customers view the price-value relationship.
◦ how many will be sold.

Question 2

When customers begin to decide to purchase a substitute, patronize the competition or eat at home is an indication that menu prices at a restaurant have
◦ become too low to indicate value.
◦ become lower than the competition's prices.
◦ moved outside the acceptable price range.
◦ are within the acceptable price range.
ManageFirst: Controlling Foodservice Costs ¦ National Restaurant Association ¦ 2nd Edition
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Marked as best answer by geodog55 on Aug 20, 2020

kswal303

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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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geodog55

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Reply 2 on: Aug 20, 2020
:D TYSM

xiazhe

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Reply 3 on: Yesterday
Wow, this really help

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