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Occupancy costs in a foodservice operation are a non-control…

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

Published January 15, 2025
Categorized as Uncategorized

Cost of food sold is the actual amount of all food expenses…

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

Published January 15, 2025
Categorized as Uncategorized

An operation has an expense that is 100% variable. If that o…

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

Published January 15, 2025
Categorized as Uncategorized

When managers take steps to empower their employees, these e…

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

Published January 15, 2025
Categorized as Uncategorized

It costs an operation $3.00 to produce a menu item. The oper…

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%.

Published January 15, 2025
Categorized as Uncategorized

What is the term used to describe the pricing of products wi…

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?

Published January 15, 2025
Categorized as Uncategorized

In which inventory system are additions to, and subtractions…

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

Published January 15, 2025
Categorized as Uncategorized

Operations should always seek to price their menu items at,…

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

Published January 15, 2025
Categorized as Uncategorized

A cost that changes in direct relationship to changes in an…

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

Published January 15, 2025
Categorized as Uncategorized

A standardized recipe for a menu item costs $73.50 to produc…

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?

Published January 15, 2025
Categorized as Uncategorized

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