The industry-wide standard for food cost percent is 33.3%.
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Q2: Directly variable costs are normally controllable.
Q3: If a restaurant purchases one shell strip
Q4: While total variable cost may change as
Q5: Dollar figures are normally more useful than
Q6: Historical costs can be documented and established
Q8: The food cost percentage in a gourmet-style
Q9: Meaningful comparisons of cost percentages can only
Q10: Low-margin operations are normally profitable if they
Q11: In the hotel and restaurant business, a
Q12: Sales may be expressed in terms of
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