Chat with AIExam 10: Determining Cost Percentages and Pricing the Menu
Exam 1: Using the Calculator31 Questions
Exam 2: Numbers, Symbols of Operations, and the Mill60 Questions
Exam 3: Addition, Subtraction, Multiplication, and Division115 Questions
Exam 4: Fractions, Decimals, Ratios, and Percents80 Questions
Exam 5: Weights and Measures50 Questions
Exam 6: Using the Metric System of Measure93 Questions
Exam 7: Portion Control44 Questions
Exam 8: Converting Recipes, Yields, and Baking Formulas40 Questions
Exam 9: Food, Recipe, and Labor Costing51 Questions
Exam 10: Determining Cost Percentages and Pricing the Menu65 Questions
Exam 11: Inventory Procedures and Controlling Costs35 Questions
Exam 12: Purchasing and Receiving35 Questions
Exam 13: Daily Production Reports and Beverage Costs40 Questions
Exam 14: Front of the House and Managerial Mathematical Operations98 Questions
Exam 15: Personal Taxes, Payroll, and Financial Statements112 Questions
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Using the Chef's Magic Circle, complete the following. Round percent answers to the nearest hundredth and money answers to the nearest cent. In November, Rhonda's Grill spent $5,175 for food with a 37.5% food cost percentage for the month. What was their total sales for the month? $_______________
(Short Answer)
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(35) A list of goods sent to the purchaser with their prices and quantities listed is called a(n) ____________________.
(Short Answer)
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(39) Determine the menu price for the following. Round to the nearest cent. The raw food cost is $3.50, and a 32% food cost is desired. $_______________
(Short Answer)
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(34) _____ are defined as the total moneys needed to pay all the required employees to create, make, and serve food to the guests.
(Multiple Choice)
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(40) Determine the menu price for the following. Round to the nearest cent. The raw food price is $2.41, and the markup rate is 5/8. $_______________
(Short Answer)
4.8/5 (37)
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