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 was the manager’s labor cost percentage on Monday?

A manager pays $5,000 per month plus 2% of total monthly sales to the owner of the building that houses the manager’s restaurant. How much will the manager have to pay to the building’s owner in a month in which the total sales for the restaurant are $80,000?

Dram shop laws shift the liability for acts committed by an individual under the influence of alcohol from that individual to the

When management uses a target food or beverage cost percentage to price menu items, it believes

A restaurant’s ambience is unaffected by its

It costs an operation $3.00 to produce a menu item. The operation sells the item for $12.00. As a result, the food cost percentage for this item is 20%.

What is the final step in the 4-step process used to manage payroll costs?

Product cost percentage and product contribution margin are the two primary methods used to establish foodservice prices.

Managers use standardized recipe cost sheets to calculate their total recipe costs and their individual portion costs.

Value pricing refers to the strategy of reducing prices on selected menu items for the purpose of increasing an operation’s total sales revenue.