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Food Costing Vocabulary Chpt 21

Across
Each item on the menu is priced separately
Money remaining after paying all expenses
Rent, utilities, equipment and repairs
Ratio of the amount of edible food portion to the amount of purchased food
Employee wages and benefits
Name of the food product after preparation
Cost of each item
Down
A prediction of the popularity of a food item
Actual weight of the served portion
Standard items served everyday