When management uses a target food or beverage cost percentage to price menu items, it believes
A) portion cost in relationship to selling price is of most importance.
B) item popularity in relationship to selling price is of most importance.
C) profit percentage in relationship to selling price is of most importance.
D) contribution margin in relationship to selling price is of most importance.
Correct Answer:
Verified
Q5: A restaurant's ambience is unaffected by its
A)
Q6: What are the two components that make
Q7: What is the term used to describe
Q8: A menu item costs a manager $2.20
Q9: The standardized recipe for a menu item
Q11: What pricing factor would managers use if
Q12: What is the formula used to establish
Q13: What is the formula used to calculate
Q14: What is a plate cost?
A) The total
Q15: What is the amount that remains after
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