When quoting a client where food cost for the menu was $32 and the markup was 60%, what price would you charge?
A) $65
B) $35
C) $70
D) $55
Correct Answer:
Verified
Q1: Venues that are designed for staging commercial
Q2: Front-of-house refers to:
A) The outdoor areas that
Q4: If a client asked for a room
Q5: A request for halal food is an
Q6: A venue coordinator's role is primarily to
Q7: When evaluating the environmental impacts of events,
Q8: If the client wanted to make sure
Q9: The BEO is the:
A) Banquet event operation
B)
Q10: When evaluating the success of an event,
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