Meaningful comparisons of cost percentages can only be made between operations that are similar, such as two or more units in one national chain.
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Q4: While total variable cost may change as
Q5: Dollar figures are normally more useful than
Q6: Historical costs can be documented and established
Q7: The industry-wide standard for food cost percent
Q8: The food cost percentage in a gourmet-style
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
Q13: Beverage cost is normally considered a fixed
Q14: If food cost is $200 for a
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