1. What is the formula for determining loss or usage on an inventory?
2. If you take total cost of food/total food sales, what will that tell you?
3. Which of the following is a way you can reduce your beverage cost percentage?
4. What is one of the most important things you can do to control labor with the schedule once it is posted?
5. What is one of the most important things you can do to reduce breakage of china and glass?