The main purpose of calculating a standard food cost percentage is to: Know in advance what the actual food a. cost will be Be able to calculate the food cost each b. day Be able to calculate in advance what the gross profit will be C. Have a figure against which actual food d. cost can be compared Internal control should generally be instituted only if: The cost of control is less than the resultant savings a. The benefits from the control are less b. than the cost Forms can be designed so they never need changing Employees can be rotated in their d. jobs to eliminate collusion The credit card receivables turnover ratio is: The average credit card receivables divided by credit card sales revenue a. 365 divided by average collection period b. The average collection period divided by C. 365 Credit card sales revenue divided by d. average credit card receivables Responsibilities for specific tasks should be defined so: Employee A knows that he/she does not have to understand how a. Employee B does his or her job Employees know what the policies and b. procedures are can be Management supervision eliminated In the case of error, a designated person Od. can be held accountable