Blog

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

Prior to accounting for product transfers, a manager calculates her food cost as 32.3% and her beverage cost as 22.5%. Total transfers from her kitchen to the bar equal $1,000 and total transfers from the bar to the kitchen equal $500. After these transfers have been made

The formula used to calculate a Food Cost % is: Food Sales ÷ Cost of Food Sold.

Mystery shoppers in the food service industry must

Food service operations typically report their cost of sales both by the total amount spent and the

Which beverage production control system would require the greatest amount of financial investment on the part of a bar owner?

Requisitions are used to officially request the issuing of needed products from storage.

The Popularity Index of a menu item is equal to the

What information should be excluded when managers produce standardized recipes?

An operation incurred $8,000 in cost of beverage sold during an accounting period. The beverage cost percentage for the period was 20%. What were the operation’s beverage sales for the period?