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A standardized recipe for a menu item costs $73.50 to produce and yields 15 portions. The menu item sells for $17.50. What is this item’s contribution margin?

What step should managers complete last when they develop a task training program?

When utilizing the USAR, managers should report their cost of sales in terms of its total amount and its percentage of sales.

Which measure of labor productivity is unaffected by changes in menu prices and the price paid for labor?

A standardized recipe for chili cost $56.00 to produce. The recipe yields 100 portions. Each portion is 8-ounces. What would be the cost per portion if the chef reduces the portion size of this item from 8-ounces to 7-ounces?

What is subtracted from cost of goods sold when managers calculate their food cost percentages?

What is the formula used to calculate a food cost percentage?

A food service operation on a military base served 3,200 meals in an accounting period and incurred a total cost of food sold in the period of $11,040. What was the operation’s cost per meal for the period?

A manager purchases fresh fish for $9.60 a pound. After cleaning and filleting the product the waste percentage for the fish is 34%. What is the EP cost per pound for this fish item?

Product cost percentage and product contribution margin are the two primary methods used to establish foodservice prices.