Sandra decides to take a different approach to pricing the menu for Big Al's Penthouse Skybox event. She learned about profit pricing in her undergraduate hospitality coursework and thought that might be a good approach so SCG doesn't lose money catering the upscale affair. Sandra's boss expects a $5,000 profit on all catered events. If the budgeted revenue is $15,000 and nonfood expenses are $3,000, calculate the budgeted food cost percentage amount that Sandra should use to price menu items

Answer rating: 100% (QA)

To calculate the budgeted food cost percentage you can use the following ... View the full answer