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