While total variable cost may change as sales volume changes, variable cost per unit should remain unchanged.
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Q1: Foods and beverages become costs to restaurants
Q2: Directly variable costs are normally controllable.
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Q6: Historical costs can be documented and established
Q7: The industry-wide standard for food cost percent
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Q9: Meaningful comparisons of cost percentages can only
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Q11: In the hotel and restaurant business, a
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