Labor cost benchmarks are measured by
A) dividing labor costs by food costs
B) food cost compared to labor cost
C) comparing individual hotel food outlets
D) covers -per -person -hour
Correct Answer:
Verified
Q14: The hotel requires the number of guests
Q15: One method to prevent pilferage in a
Q16: The document prepared for the catering department
Q17: The second in command in the kitchen
Q18: All of the following are included in
Q20: Room service is typically found in
A)large city
Q21: Describe how you would set up the
Q22: Explain how you will identify and correct
Q23: Explain the significance of the catering event
Q24: Why is contribution margin important? Give an
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