Question
1 When costing a mean, the overall food cost must take into account items with higher and lower food cost percentages. Provide an example of
1 When costing a mean, the overall food cost must take into account items with higher and
lower food cost percentages. Provide an example of how this is achieved.
2 Once a menu has been implemented it is essential to review its success. List 5 options which
could be used.
3 Provide 3 examples of methods which could be used to evaluate the effectiveness of a menu.
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Quantitative Methods For Business
Authors: Donald Waters
5th Edition
273739476, 978-0273739470
