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In most food service operations, when actual revenue is lower than budgeted revenue, the operations’ fixed cost percentages

A food service operation experienced a 10% decline in volume this month when compared to the previous month. If the reduction in volume was anticipated and scheduled for properly, the operation’s

Other expenses typically equal less than five percent of a foodservice operation’s total sales volume.

A manager forecasts that 150 guests will be served tomorrow. The manager knows that one server can provide high-quality service for 30 guests and one cook can prepare high-quality food for 60 guests. How many servers and cooks should be scheduled for tomorrow?

What is the type of budget that would include the least amount of detail about an operation’s revenue and operating expenses?

Prime costs in a restaurant include its food, beverage and labor costs.

An operation’s total revenue minus its cost of sales equals the operation’s gross profit.

A manager’s restaurant uses paper napkins. What type of “Other expense” is the amount paid for the napkins?

A manager estimates that 2,000 guests will be served next week. The manager’s operation serves 2.5 guests per labor dollar expended. What will be the manager’s estimated cost of labor next week?

When an operation increases it sales, its cost of variable labor