When using the food cost percentage matrix method of menu analysis, a menu item with which of
Question:
When using the food cost percentage matrix method of menu analysis, a menu item with which of the following characteristics would be most desirable?
a. Low food cost %, high popularity
b. Low food cost %, low popularity
c. High food cost %, high popularity
d. High food cost %, low popularity
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Related Book For
Managerial Accounting for the Hospitality Industry
ISBN: 978-1119386223
2nd edition
Authors: Lea R. Dopson, David K. Hayes
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