Forecasting restaurant sales has two components.Identify and describe or define each.
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Q17: Production sheets serve which of the following
Q18: Describing,recommending,showing and offering a variety of food
Q19: The person usually responsible for greeting and
Q20: Setting up purchasing systems that determine standards
Q21: Combined food and labor costs are known
Q23: Strict controls on food inventory is important
Q24: The contribution margin is the
A)cost of a
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
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