2. If sales volume increases, Select one: a. the fixed cost per unit changes, but total fixed costs dont change. b. the variable cost per unit changes, but total variable costs do not change.

3. The cost of food Stores for a given day is obtained from: Select one: a. the Receiving Clerk's Daily Report for that day b. food requisitions for that day c. the Steward's Market Quotation List for that day d. monthly budget

4. To calculate accurate and profitable price per portion, the Ocean View caf performs butcher tests on lamb chops. The butcher test revealed that the portion cost factor is .65. The new suppliers price is $3.00 per lb. of lamb. What should the cost of a portion be? Select one: a. $1.86 b. $4.62 c. $2.35 d. $3 Clear my choice

5. The Fancy Restaurant serves a 6 oz. portion of Chefs famous roast lamb, but the suppliers often change the prices on their lamb. However, the manager can easily determine the standard cost of the portion served if she knows the suppliers price and: Select one: a. the ratio of salable weight to originally purchased weight b. yield factor c. standardized yields d. portion cost factor

i can not post separately bcz of less questions please answer all the questions please