1. The months with higher sales tend to have a lower food cost percentage. T/F

2. Banquet food sales are relatively constant while restaurant food sales fluctuate significantly. T/F

3. The months with increased total food sales are a result of sporadic increases in banquet food sales. T/F

4. As the portion of total food sales that comes from banquet sales increases, food cost as a percentage of total food sales tends to increase. T/F

5. The hotel would perform better, in terms of profitability, if it would focus its attention on generating additional restaurant sales even if it is at the expense of banquet sales. T/F

6. Below are statements regarding the rudimentary cause for differences in restaurant food cost and banquet food cost. Which of the following statements is true?

1)Buffets are often used in banquets and result in a higher cost per guest than plated meals.

2)Those paying for banquets are often required to guarantee their guest counts in advance; when guest counts fall short of the guaranteed amount, much of the food can be saved for other uses.

3)Both statements are true.