In the hotel and restaurant business, a sale is the exchange products or services for value.
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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
Q9: Meaningful comparisons of cost percentages can only
Q10: Low-margin operations are normally profitable if they
Q12: Sales may be expressed in terms of
Q13: Beverage cost is normally considered a fixed
Q14: If food cost is $200 for a
Q15: Prime cost is the sum of food
Q16: Average dollar sale is equal to total
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