Question 1
The percentage share of a given menu item in its respective category, such as entrée or desserts, is known as the
◦ sales indicator.
◦ popularity indicator.
◦ popularity index.
◦ sales index.
Question 2
The process of auditing the bar's physical inventory should be done by
◦ some of the servers.
◦ the bartender.
◦ management.
◦ the operation's vendors.