À la carte menu - A menu in which each item is priced separately., Average sale per guest - Total sales divided by number of guests served., Break-even point - The level at which the revenue achieved in an operation equals its expenses., Contribution margin (CM) - The amount of sales remaining after variable costs have been subtracted., Dogs - Menu items that are unprofitable and unpopular., Factor pricing method - Another name for the food cost percentage pricing method., Food cost percentage pricing method - The simplest of all menu pricing methods, based only on the cost of food required to make a menu item., Menu mix - The frequency with which a menu item is ordered compared to other menu items., Menu mix popularity percentage - The percentage of total menu items that must be sold for a menu item to be considered popular., Plow horses - Menu items that are popular but not profitable., Portion cost - The cost of creating one serving of a menu item., Prime cost - The sum of food costs and labor costs., Puzzles - Menu items that are profitable, but not many are sold., Prix fixe menu - A menu consisting of predetermined items presented as a multicourse meal and at a set price., Simple markup pricing method - Another term for the food cost percentage pricing method., Stars - Menu items that are profitable and popular., Suggestive selling - Recommending additional or different items to a customer., Wine list - An operation’s menu of wine offerings.,

Accounting ch8

بواسطة
طباعة
تضمين

لوحة الصدارة

النمط البصري

الخيارات

تبديل القالب

استعادة الحفظ التلقائي: ؟