Multiple Choice
Assuming the menu contains items with various cost percentages, which of the following can be calculated prior to sales?
A) potential cost percentage
B) actual cost percentage
C) targeted cost percentage
D) both "potential cost percentage" and "targeted cost percentage"
Correct Answer:
Verified
Correct Answer:
Verified
Q8: Another factor affecting production losses is recipe
Q9: Using the information provided, calculate how many
Q10: Actual cost means the ideal amount your
Q11: How do you derive the cost of
Q12: What is actual food cost?
Q14: Assume that your beginning food inventory is
Q15: Use of the term "ounce" in recipes
Q16: Potential cost is what you actually spend
Q17: Using the information provided, calculate the number
Q18: actual food cost = <img src="https://d2lvgg3v3hfg70.cloudfront.net/TB8853/.jpg" alt="actual