What is the acceptable temperature range for refrigerated foods when they are being delivered to a food service operation?

In most cases, convenience foods have a lower food cost per serving than products that are made on-site.

Cost of food sold is the actual amount of all food expenses incurred by an operation minus its cost of employee meals.

Pasteurized beer in either cans or bottles can be stored in a cool, dark room at 50 ºF to 70 ºF (10 ºC to 21 ºC) because it does not require refrigeration.

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?