Formulating a budget that projects sales and costs on a weekly and monthly basis is known as:
A) estimating
B) guesstimating
C) predicting
D) forecasting
Correct Answer:
Verified
Q9: What should a chef consider in determining
Q10: Purchasing, receiving, food preparation, storing and issuing,
Q11: The front of the house in a
Q12: Describing, recommending, showing and offering a variety
Q13: Food that is attractively arranged on platters,
Q15: Guest counts or covers are:
A)the number of
Q16: In addition to sales projections, forecasting is
Q17: The person usually responsible for greeting and
Q18: Average guest check is calculated by:
A)dividing total
Q19: Forecasting restaurant sales has two components:
A)guest counts
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