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Cards In This Set
| Front | Back |
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How do you find the total cost of food and beverage percentage?
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Cost of goods sold
------------------------- Total sales |
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How do you find the total dollar cost of labor?
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Cost of labor
------------------- = % Total Revenue |
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How do you find the total prime cost percentage?
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P.C. = Food Cost + Labor Cost
--------------------------------- Food Cost % |
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Important Considerations when devloping a lunch menu include:
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Variety of items & Simplicity
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How do you find what the best selling price for an item would be?
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Food Cost
-------------- Food Cost % |
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The Nation's Restaruant News article "brand recognition drives success for major chains" :
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Discusses how the brand contributes to a company's market capitalization.
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Key success factors in determining a restaruant's success include:
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The right concept and meeting customer expectation
Qualified labor and delievering good customer service. |
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Restaurants can increase sales by:
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Indroducing a new concept/product
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Home meal replacement is a foodservice program designed:
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To sell take-out meals or meal components to minimize or replace cooking at home.
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The perpetual inventory method is best suited for controlling:
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Alcoholic Beverages
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Inventory turnover rate:
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Is equal to the cost of goods sold divided by the average inventory for a period of time.
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A restaurants life cycle includes:
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Introductory and decline stages
Maturity and growth stages |
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Newspaper is the primary advertising medium for most table service restaurants? (T or F)
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True
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The most important thing to consider when devloping a menu is:
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The customers
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Current trends in the foodservice industry include all of the following except:
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The population of those people over the age of 80 is expected to decrease by 50% before 2020.
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