When determining Cost of Food Consumed, promotion expense, if any, is normally added to Cost of Food Issued.
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Q2: Food cost percent equals food sales divided
Q3: Managers of restaurants would normally strive for
Q4: Closing inventory for a given period is
Q5: Steward Sales are normally subtracted from Cost
Q6: An increase in sales volume is likely
Q8: Average inventory is the sum of opening
Q9: When taking a physical inventory, it is
Q10: If the purchase prices of units in
Q11: Employee meals are Cost of Food Issued
Q12: The difference between Cost of Food Consumed
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