1. 1. If a steak has a food cost of $5 and a price of $20, the food cost percentage is 25%.  If we sell 20 steaks was is the food cost percentage?

 

1. 2. If 40% of dollar sales is used to cover variable costs then the remainder is used to cover what?

 

1. 3. What is the breakeven point?

  

4. Daphne's Restaurant has sales of $800,000, variable costs of $342,400 and fixed costs of $345,600.  What is the profit? 




1. 5. In reference to food products, what are directs and stores and provide an example of each. (2)