A standardized recipe yields 55 servings and costs $68.75 to produce. What is the portion cost of this recipe?

What is the formula managers use to calculate their Average Sales Per Guest?

At the beginning of a buffet meal a manager placed $1,100 worth of food on the buffet line. During the meal another $500 of food was added to the line. At the end of the meal the value of the remaining food was $400. The manager served 100 guests. What was the buffet’s cost per guest served during this meal period?

In which inventory system are additions to, and subtractions from, stored product amounts recorded as they occur?

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

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