Popularity is a factor utilized when performing both food cost percentage and contribution margin matrix analysis.

Last year a health care facility served 36,500 dinners. The manager of the facility estimates an increase of 5 percent in the number of dinners to be served this year. What will be the manager’s estimate of the number of dinners the facility will serve this year?

Cost of Sales is the first numerical entry on a P&L prepared using the USAR.

What are the operating costs that are excluded from an operation’s “Other expenses” cost category?

What is a cost that would be classified as a controllable other expense if a manager created a P&L using the USAR format?

Last month an operation generated $200,000 in food sales and $50,000 in beverage sales. The operation had a cost of sales for beverages of $10,000. What was the operation’s beverage cost percentage last month?

What is the formula foodservice managers use to calculate a profit margin?

A Uniform Systems of Accounts describes the legally required format managers must use when preparing the financial statements of a business.

Managers can reduce their operations’ variable labor cost percentages by increasing worker productivity.

An operation’s total revenue minus its cost of sales equals the operation’s gross profit.