please answer all

1) Why is it important to compare standard and actual food and beverage costs? 2) How are food cost percentiges and beverage cost percentages calculated? 3) Explain the process for making adjustments to transfer food and beverage costs amongst different internal revenue centers. For example, the bar obtains limes and lemons from the main kitchen. 4) How are actual daily food costs and actual daily beverage costs calculated? 5) How has technology eased the task of assessing actual food costs and actual beverage costs