Term
| standards are used as a basis for comparison |
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Definition
| Which of the following is true about standards? |
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Term
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Definition
| What is a controllable cost? |
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Term
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Definition
| Which is a non controllable cost? |
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Term
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Definition
| Labor cost is an example of... |
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Term
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Definition
| A cost that increases or decreases as sales increase or decrease and does so direct porportion is known as a ... |
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Term
Both a and b
-management is usually a fixed cost -hourly staff are a variable cost |
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Definition
| When discussing labor cost, |
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Term
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Definition
| A cost that increases or decreases as sales increase or decrease, but not in direct proportion is known as a |
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Term
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Definition
| Of the following costs, which is the most important for the restraurant or foodservice manager to control? |
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Term
| collect sales and cost data |
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Definition
| Which of the following is the first step in the cost control process? |
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Term
All of the above
-comparing between actual costs and standard costs -comparison between actual costs and historical costs -comparison between actual costs and budgeted costs |
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Definition
| Analyzing costs includes which of the following comparisons? |
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