URGENT GUYS!! i mark you BRAINLIEST if you answer this :) Q 1. What is needed to accurately calculate the amount of product to purchase for a forecasted customer count? 2. What is the difference between yield percentage and waste percentage?
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standard recipe served in standard portions has a standard portion cost. A standard portion cost is simply the cost of the ingredients (and sometimes labor) found in a standard recipe divided by the number of portions produced by the recipe. Standard portion costs change when food costs change, which means that standard portion costs should be computed and verified regularly, particularly in times of high inflation. If market conditions are fairly constant, computing standard portion costs need not be done more than every few months.
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