A standardized recipe for chili cost $56.00 to produce. The recipe yields 100 portions. Each portion is 8-ounces. What would be the cost per portion if the chef reduces the portion size of this item from 8-ounces to 7-ounces?

Which product would be best stored and served utilizing the LIFO system of inventory management?

A manager offers sautéed trout fillets on the menu. If the manager utilizes the ABC inventory system, which item used to produce this menu item would most likely be considered an “A” category item?

expense needed to produce a specific amount of sales. Ideal expense in a foodservice operation is management’s view of the proper amount of

Beverage managers can use a hydrometer to help prevent product

What is the formula used to calculate a Food Cost Percentage?

To make all of their budget periods equal, some foodservice managers create budgets consisting of

A menu item’s popularity index will always fall between 0 and 1.0.

What is the procurement tool used by managers to formally request products from vendors?

A manager’s operation currently has an average sale per guest of $9.00. For the upcoming accounting period, the manager predicts 8,000 guests will be served at a check average 5% higher than the current average sale per guest. What will be this manager’s revenue forecast for the upcoming period?