Having an actual food cost percentage below the potential food cost percentage demonstrates that the Chef is doing an excellent job.
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Q8: To determine unit cost, take the case
Q9: Potential cost is what you actually spend
Q10: Let us assume that your records show
Q11: The as-purchased price is your inventory cost
Q12: Another factor affecting production losses is recipe
Q14: Using the information provided, calculate the number
Q15: In a perfect world the potential cost
Q16: Although manual cost control systems are typically
Q17: A food inventory taken at the Inn
Q18: Actual cost means the ideal amount your
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