The major problem of monthly food cost alone in the length of time between reports because it cannot reveal any problema promolly and corrective action no carnet bet prompuy To avoid this delay and to make more timely figures, Select one a cooking loss test is used Ob daily food cost calculation is used c. butcher test is used d. budget is used Menu pre-cost and abstract form is different from portion inventory and reconciliation form in Select one: a. relying on forecasts prepared from sales histories. O b. providing daily, immediate use information O c identifying causes of excessive costs. O d. the fact whether the returned portions (voids) will be taken into account