What is price blending in a food service operation and what it helps to achieve? You can answer in a couple or a few sentences. (Hint: it relates to food cost percentages.)
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![What is price blending in a food
service operation and what it
helps to achieve? You can answer
in a couple or a few sentences.
(Hint: it relates to food cost
percentages.)](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fc106c430-f07b-4113-90c5-72e8b17a210a%2F020f083c-032d-4df6-abcf-9c2db3de8473%2Fx9fy0ef_processed.jpeg&w=3840&q=75)
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- Price accuracy and right product offering are important aspect of an efficient order-to-cash (OTC). How can it be achieved with a properly managed OTC? What are your suggestions? Why? (Explain in min. 3-4 sentences.)What is the selling price Sweet Tastings needs to charge to earn the target operating income? Calculate the markup percentage on full cost.How important is it to trace costs appropriately? Explain. As you are beginning to think about the importance of tracing costs appropriately, please consider the differences between variable costing and absorption costing. What implications does each of these have on such things as financial reporting of profit and pricing your products for the marketplace?
- Why is it important to compare standard and actual food and beverage costs?Price earning ratio question. Can this be solved using excel? Can you assist with answering this questionWhich of the following is not an application of cost-volume-profit analysis? Setting prices for products and services. Performing strategic “what-if” analyses. Deciding whether to cut a product line. Determining the short-term cost or profit implications of many decisions. Deciding whether to make or buy a given product or service.
- Which of the following is a true statement? O The mark-up is designed to cover all non-product costs, such as labor, utilities, supplies, interest expense, taxes, and also to provide the desired profit. Everything else being the same, the multiple for the ingredient mark-up approach to pricing will be smaller than the multiple for the prime ingredient mark-up approach. In the ingredient mark-up approach to pricing, the multiple is determined by dividing 1 by the desired product cost percentage. O All of the above. Only a. and c. above. QUESTION 21 The Hotel is located on Jeju Island, Korea, a popular honeymoon destination area. For two weeks every spring, thousands of newlyweds travel to the area for fun and relaxation. Which of the following yield management tactics would make sense for pricing rooms during these two weeks? O Refuse reservations for one-night stays. O Sell all rooms at the same rates during these two weeks. Require a three-day minimum stay at the quoted rate for each…Compute It can use ABC information for what decisions? Cost-cutting Pricing Product mix Items a, b, and c are all correct.If a company chooses a price to charge for its product by adding up all the expenses necessary to make the product and then adding in a profit, this is known as: a) Target Costing Ob) Skimming Pricing Oc) Cost-Based Pricing Od) Odd-Even Pricing Oe) Penetration Pricing
- 2. Why is it important to sort costs into product costs and period costs? 3. What are some product costs related to McDonald's French fries? 4. What are some period costs related to the manufacture and sale of McDonald's French fries?Questions 1. What is the distinction between product costs and period costs? 2. Why is it important to sort costs into product costs and period costs? 3. What are some product costs related to McDonald's French fries? 4. What are some period costs related to the manufacture and sale of McDonald's French fries?The line that begins at the origin on a CVP graph represents total expenses. total fixed expenses. total sales revenues. both the total expenses and the total sales revenues. Which of the following best describes the concept of a "constraint?" Expected future costs that differ among alternatives. None of the items in this list of answers. A benefit foregone by choosing one alternative course over another. The distribution of all products to be sold.
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