The contribution margin is the
A) cost of a menu item
B) difference between revenue and net profit
C) the gross profit made from a menu item
D) food cost percentage
E) contribution the business can afford to give to charity
Correct Answer:
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Q19: The person usually responsible for greeting and
Q20: Setting up purchasing systems that determine standards
Q21: Combined food and labor costs are known
Q22: Forecasting restaurant sales has two components.Identify and
Q23: Strict controls on food inventory is important
Q25: Prime cost is
A)labor and overhead costs
B)food and
Q26: Food cost percentage is defined as
A)Food sales
Q27: The cost of a lease should be_to_
A)5,8
B)7,14
C)2,6
D)10,18
Q28: If total food sales are $50,000 and
Q29: The Beacon Drive Inn had food sales
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