10. is used to determine which variances are significant. Generally, it is expressed in terms of both dollar and percentage differences. a. Significance criteria b. Favorable variance c. budgeted variance d. Incremental budgeting 11. What can we conclude if actual sales volumes are 10% higher than budget in the last month? a. Gross profit variance was favorable b. Cost variance was unfavorable C. Sales volume variance was favorable. d. Net profit variance was unfavorable 12. Which of the following is a variable cost? a. Interest payments b. Food and beverage costs c. Property taxes d. All of the above are variable costs. 13. The majority of nonfood variable costs assigned to menu items is A marketing costs. B. utilities costs. C. occupancy costs. D. labor costs