1. Total annual restaurant sales revenue is 754,000 dollars. Lunch turnover is 2.25 and there are 60 seats. Lunch is served 5 days a week and is 30% of total annual sales revenue. Lunch average check will be:

A. $5.45

B. $6.44

C. $7.95

D. $4.55

2. The lowering of dining room standards of service could be indicated by a declining seat turnover figure.

A. True

B. False

3. The main purpose of calculating a standard food cost percentage is to:

A. Be able to calculate in advance what the gross profit will be

B. Be able to calculate the food cost each day

C. Know in advance what the actual food cost will be

D. Have a figure against which actual food cost can be compared

4. If, in a restaurant, food cost, labor cost, and other operating costs total 60%, and indirect costs including net income are 42,000 dollars, then sales revenue required to provide the desired net income will be:

A. $168,000

B. $ 70,000

C. $252,000

D. $105,000