Mons Venus

A. by dividing the desired yield by the original yield

B. total meal costs are calculated for items that are combined to form meals that are priced and sold as one menu selection.

C. prepared menus, printed newsletters, and brochures.

D. It reveals the results of operations for a period of time.

E. suggestive selling, internal merchandising, and special promotions

F. in writing, understandable, realistic yet challenging, specific and measurable

G. By talking with the guest, and observing them.

H . more profit

I . accounts receivable software, accounts payable, payroll accounting, and financial reporting .

J. Consistency and accurate standard costs

I. Poor portion control, excessive food costs, theft, waste, spoilage.

K. Property analysis, competition analysis, and market analysis .

L . Provides a much greater cushion if the operation experiences financial losses.

M. Reports the financial position of a food service operation by showing its assets, liabilities, and equity.

N. It reveals the results of operations for a period of time.

O. the uniformity of account definitions provides a common language with which managers from different food services. Regional and national statistics can be gathered.

P. ratio from past period, from industry avg., and budget

Q. standard drink cost, type of drink and quality of liquor

R.