Average guest check is calculated by:
A) dividing total sales by total number of guests
B) total number of guests served divided by total number of entrees prepared
C) adding the number of entrees and appetizers
D) counting the average number of entrees prepped in one week
Correct Answer:
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Q13: Food that is attractively arranged on platters,
Q14: Formulating a budget that projects sales and
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
Q19: Forecasting restaurant sales has two components:
A)guest counts
Q20: Food that is cooked in the kitchen,
Q21: Which of the following costs is typically
Q22: Which of the following is NOT a
Q23: The document that identifies the proper amount
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