Multiple Choice
What is the formula managers used to calculate a foodservice operation's Total Expense Percentage?
A) Labor Cost ÷ Revenue = Total Expense %
B) Total Expense ÷ Profit = Total Expense %
C) Total Expense ÷ Revenue = Total Expense %
D) Total Expense ÷ Other expenses = Total Expense %
Correct Answer:
Verified
Correct Answer:
Verified
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