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Chap 1

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
        Help!  

Term
Definition
Sales   The dollar amount the establishment has taken in for food and beverages  
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Loss   Expenses are greater than sales  
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Profit   Expenses and food cost from sales  
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Cost structure   The proportion or percentage of expense items to sales  
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Controllable cost   Cost that's control  
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Variable cost   Cost that increase and decrease direct proportion to sale  
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Fixed cost   Cost that remain the same  
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Semivariable cost   Cost that increase and decrease as sale increase and decreases but not in direct proportion  
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Non controllable cost   No control over the cost  
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Operational standard   The measure established comparisons and judgments about the degree of excellence in operation  
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Prime cost   Operations total food cost beverage cost and labor costs for a specific time period usually week  
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Cover   One meal served to a customer  
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Controls   Important part of making a profit  
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Quality standard   Set the of the excellence of raw materials  
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Quantity standard   Refer to weight count volume measure  
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Variance   The difference between actual results and targeted results  
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Line item review   The checking of every item on the budget against actual figures and noting the difference or variance  
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Corrective action   Step that are taken to address a problem  
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Created by: The black guy
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