What type of “Other expense” is an operation’s usage of kilowatt hours (kWh)?

What is the term used to describe the pricing of products with very different individual cost percentages to achieve a favorable overall product cost percentage?

To calculate their “Other expense” cost percentage and their “Other expense” cost per guest, managers must know their total sales, the amount of the other expense, and the number of guests they have served.

The two expenses that are included in the Prime Costs section of a P&L prepared using the USAR are food and

On Monday, a manager’s operation generated revenue of $1,200. The manager served 100 guests, used 25 total hours of labor, and had a labor cost of $300. What were the manager’s sales per labor hour on Monday?

What are the two components that make up an operation’s total revenue?

What is the formula used to calculate a menu Pricing Factor?

What is an example of a controllable fixed expense in a foodservice operation that also serves alcoholic beverages?

What measure of labor productivity compares the price paid for labor with the revenue generated in a food service operation?

Who is most directly responsible for the sales mix achieved in a food service operation?