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Home Q & A Board Humanities Art and Culture Culinary Arts
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sadkat sadkat
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6 years ago
When composite food cost percentages are compared unfavorably to standard food costs, the first control management should think of is:
 
  a. review menu analysis
  b. increase prices
  c. terminate the chef
  d. check portion control
  e. review the purchases.
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Nahsai_qdNahsai_qd
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6 years ago
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sadkat Author
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6 years ago
Correct Slight Smile TY
DaiwalkerX
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This helped my grade so much Perfect
Liarec
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Helped a lot
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