Issues" should be subtracted from the book value of the closing inventory.* O True O False Total Standard Cost for a period is equal to the sum of all menu items' cost of this period. O True O False Menu engineering is a technique for analyzing cost of food sold. True False Using 100% of the average number sold instead of 70% might change the classification of some items but will not change the financial figure. 0 True O False Using the most recent purchase prices rather than actual ones in valuing the physical inventory is one of the acceptable reasons for discrepancies between actual and book values. True False Investigations about kitchen staff whether they're following production schedules should take place if Menu items is sold in greater quantities than forecasted. Forecasted quantities of menu items exceed the actual quantities sold. O Mistakenly calculating the forecasted sales items. O None of the above The reason(s) behind comparing actual to forecast figures is/are: To check if the menu items are sold more than the forecasted quantities To validate forecasts. CD) To see whether forecast techniques can be improved All of the answers Menu engineer corresponds to the: * Abstract from the menu pre-cost and abstract form. Forecast from the menu pre-cost and abstract form. Butcher test and cooking loss test. O None of the above