Standards and standard procedures for preparing any given menu item are typically the same from one restaurant to another.
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Q1: The people whose actions must be controlled
Q2: The four-step control process discussed in the
Q3: Taking corrective action when necessary is the
Q5: Standard costs are agreed-upon costs used to
Q6: Training all employees to follow established standards
Q7: Developing appropriate standards and standard procedures for
Q8: A budget is a forecast of sales
Q9: Two principal causes of excessive costs are
Q10: Portion size is one example of a
Q11: Cost control is a process by means
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