Before serving a menu item, managers SHOULD ____ the item to be sure it meets the restaurant's standards.
In addition to not following standard reciepes, poor purchasing, forecasting, receiving procedures, product scheduling and _____ facilities add to the the high cost of food and menus pricies
average sales per custumer
Total dollar sales divided by the total number of customers gives you the ____.
When a manager keeps a record of the number of portions of each item on the menu sold, it,is called a ____.
A collection of sales and costs over a specific time period of time is called a ____.
A profit-and-loss report also called a _____ shows sales, cost of sales and profit/loss for a specific time period.
If a restaurant makes $60,000 in sales, and the total food cost for October was $15,000. What was the food cost percent? (Use the Food Cost Percentage formula)
food production chart
In a restaurant kitchen, which form lists how much product should be made during a specific meal period?
If a deli wants a 30 food cost percentage on its menu items, if a sandwich costs 2.85 to make, how much should it be priced?
If a gallon of oysters cost $20.00 and yields 100 servings, what is the standard portion cost?
Like the receipts we get from stores, restaurants get ___ after deliveries. They list details like items purchased, date of order, purchaser and price.
The Italian Restaurant ordered 5 gallons of spaghetti sauce at $4.50 each. What is the total value of the spaghetti sauce?
Menu items reflect labor costs in that the more time it takes a cook to make a plate, the more it ___. This is one way how the menus include labor costs.
____ is VERY important because it helps the manager maintain his/her budget with labor and food costs.