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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.

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?