To determine unit cost, take the case cost of an item and divide it by the yield percentage. Then divide that result by the number of recipe units per case (Column 10 on the inventory worksheet).
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Q3: Assuming the menu contains items with various
Q4: Using the information provided, calculate how many
Q5: If the selling price of an item
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Q7: If the total potential food cost for
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
Q13: Having an actual food cost percentage below
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