Two principal causes of excessive costs are inefficiency and waste.
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Q4: Standards and standard procedures for preparing any
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
Q10: Portion size is one example of a
Q11: Cost control is a process by means
Q12: A control system is the sum of
Q13: The grading standards for foods established by
Q14: In the final analysis, ultimate responsibility for
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