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Occupancy costs in a foodservice operation are a non-controllable expense.

Cost of food sold is the actual amount of all food expenses incurred by an operation minus its cost of employee meals.

An operation has an expense that is 100% variable. If that operation’s sales volume decreases, the amount spent on this variable expense will

When managers take steps to empower their employees, these employees will have increased

It costs an operation $3.00 to produce a menu item. The operation sells the item for $12.00. As a result, the food cost percentage for this item is 20%.

What is the term used to describe the pricing of products with very different individual cost percentages to achieve a favorable overall product cost percentage?

In which inventory system are additions to, and subtractions from, stored product amounts recorded as they occur?

Operations should always seek to price their menu items at, or below, the prices charged by their competitors.

A cost that changes in direct relationship to changes in an operation’s sales volume is considered to be a

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?