There is one thing a restaurant owner can and must do before setting the menu price of an individual entree or sandwich-the price of the edible portion cost for each menu item must be determined.
Correct Answer:
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Q1: Which of the following is not a
Q3: Menu or selling price = raw food
Q4: Raw food cost * markup rate =
Q5: The _ is a detailed list of
Q6: Which of the following is not included
Q7: When multiplying or dividing with percents, it
Q8: To calculate the amount of average sales:
A)
Q9: The multiplier effect works on the principle
Q10: _ are those foods that are usually
Q11: _ is the cost of the food
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