Assignme a My Grade o n https:/bbhosted.cuny.edu/weba Take Test | + 15230731 QUESTION 67 A foodservice operation with a food cost of 40% has food costs that are equal to 40% of O total costs O labor costs O operating costs O revenue QUESTION 68 Sarah Michaels wants to evaluate her operation's efficiency by calculating the number of labor minutes per meal. Data from the previous week indicate that she served 7,500 meals. Her timecards indicated that employees worked a total of 625 hours for the week. What were the labor minutes per meal for Sarah's operation? O.08 O 12 O 15 QUESTION 69 Jim had a beginning inventory of $5,500. During the month of April he purchased $4,000 of food and had an ending inventory of $3,800 at the end of the month. His sales for April were $8,750. What was his inventory turnover? O 1.2 times o 45.7% O 86:1 O 1.88 turns QUESTION 70 The breakeven point is where O total assets equal total liabilities plus owner's equity O total revenue equals total costs O fixed cost equals variable cost O total profit equals total costs