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?

A manager estimates that 2,000 guests will be served next week. The manager’s operation serves 2.5 guests per labor dollar expended. What will be the manager’s estimated cost of labor next week?

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

Other expenses typically equal less than five percent of a foodservice operation’s total sales volume.