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1)Resturants who depend prinncipally on processed or convenience foods, usually have a higher food cost and a lower labour cost than restarants that process their own raw ingredients

Operations Management

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1)Resturants who depend prinncipally on processed or convenience foods,

usually have a higher food cost and a lower labour cost than restarants that process their own raw ingredients.
TRUE
FALSE
2.Total sales must not exceed total costs if a foodservice enterprise is to be profitable.
TRUE
FALSE
3.In the food and beverage industry, payroll costs are often referred to as:
Historic cost
Labour cost
Fixed cost
unit cost
4.In the foodserive industry, the overhead costs refer to all costs other than prime costs.
TRUE
FALSE
5.In resturant terminology, the word COVERS refer to the number of napkins used per service period.
TRUE
FALSE
6.Arrage the headings in the correct order of an income statement 1-7
sales
cost of sales
Gross profit
controllable expenses
interest,depreciation, income taxes
net profit