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Author Question: A restaurant has calculated that the average check per entre is $17.50. 20% of the guests order an ... (Read 245 times)

RODY.ELKHALIL

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Question 1

A restaurant adds quiche to its lunch menu as a way of using left-over beaten eggs and cooked bacon from the breakfast shift. This practice is known as
◦ carry-over production.
◦ creative waste management.
◦ left-over production.
◦ cross contamination.

Question 2

A restaurant has calculated that the average check per entrée is $17.50. 20% of the guests order an appetizer and the average appetizer price is $6.50. What will be average check considering the entrée and the appetizer?
◦ $19.80
◦ $24.00
◦ $18.80
◦ $26.50


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Marked as best answer by RODY.ELKHALIL on Aug 20, 2020

matt

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RODY.ELKHALIL

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Reply 2 on: Aug 20, 2020
YES! Correct, THANKS for helping me on my review


dreamfighter72

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

 

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