Consider the following two statements from F&B management practice: i) Normally, a F&B Manager is expected to stay within 3% of their targeted food cost, ii) Actual food cost being under budget could be cause for concern. Which of these statements are true?

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Both statements are true. A F&B Manager is indeed expected to maintain food costs within a tight margin of their target, typically around 3%, to ensure profitability and efficient resource use. Additionally, actual food costs being under budget can signal issues such as underportioning, poor quality ingredients, or menu pricing errors, which could negatively impact customer satisfaction and the establishment's reputation.

Consider the Following Two Statements from F&B Management Practice: I)