Dollar volume required to break even can be calculated if one knows fixed costs, selling prices, and average number of sales.
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Q1: Variable cost is the ratio of variable
Q2: Lower food cost percents will necessarily lead
Q3: In smaller restaurants, the cost of labor
Q4: A higher average contribution margin per sale
Q6: If product cost is increased while sales
Q7: If the variable cost of an item
Q8: If a restaurant manager succeeds in reducing
Q9: Variable rate equals sales price divided by
Q10: Variable cost per unit equals sales price
Q11: VR equals:
A) CM divided by CR
B) 1
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