The industry-wide standard for acceptable discrepancies between actual and standard cost percents is 1.0%.
Correct Answer:
Verified
Q3: On the menu precost and abstract form,
Q4: In most restaurants, standard cost percent and
Q5: A menu precost and abstract incorporates a
Q6: Potential savings may be defined as the
Q7: One advantage of calculating potential savings daily
Q9: "Potential savings"
and "excessive cost"
are two different terms
Q10: If actual and standard costs for a
Q11: The total cost for all items sold
Q12: The right side of the menu precost
Q13: The standard portion cost for a menu
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