The dollar differential between the cost and sales price of a menu item is called
A) labor cost
B) food cost
C) profit margin
D) contribution margin
Correct Answer:
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Q4: The sale price of a steak dinner
Q5: The cost of depleted inventory for a
Q6: The capture rate is defined as the
A)number
Q7: Responsibilities of the Chief Steward include which
Q8: A banquet refers to
A)a large group of
Q10: Theatre style seating is best for
A)a workshop
B)a
Q11: The Catering Director normally works with the
Q12: Food and Beverage Directors expect a pour
Q13: Introduced by Escoffier,this kitchen system organizes work
Q14: The hotel requires the number of guests
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