1. If you sold two bottles of vodka in a week but four were missing from inventory, what would this tell you?

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1. What are standard procedures?

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1. Why is observing employee behaviour important in controlling costs?

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1. If sales are down 40% but your payroll has not changed, what would this tell you as a manager? How would this affect the labour cost percentage?

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1. You have two menu items as follows: chicken a la king with a cost of $5 and a selling price of $20 and a rib eye steak with a cost of $10 and a selling price of $30. What are the food cost percentages of each item and which one would you prefer your staff sell more of?

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1. If a steak has a food cost of $5 and a price of $20, the food cost percentage is 25%. If we sell 20 steaks was is the food cost percentage?

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1. What are two typical variable costs in a restaurant?

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1. What are two typical fixed costs in a restaurant?

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1. Sales of $10,000 with a variable cost of $3,000. What is the variable rate?

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1. If 40% of dollar sales are used to cover variable costs then the remainder is used to cover what?

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1. If 40% of dollar sales is used to cover variable costs then what is the contribution rate?

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1. What is the breakeven point?

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1. If a hamburger is $10 and the variable cost is $3, what is the contribution margin?

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1. Daphne's Restaurant has sales of $800,000, variable costs of $342,400 and fixed costs of $345,600. What is the profit?