Cost versus usage percentages be assessed and analyzed

Reference no: EM13160197

How should cost versus usage percentages be assessed and Analyzed? This area will need to address actual costs compared to edible portion costs. It should also include how waste affects costs. 100-150 words

"You are a consultant for a highly successful consulting firm. Your firm has been hired by an independent food service operator. You and your team have been put in charge of the project. The food service operator has just purchased a restaurant that had no inventory control and that did not keep accurate records for anything. The new owner is certain that the establishment can be profitable because of its location and market segment. The previous owners closed the establishment because of a lack of capital. Upon investigation, you learn that the restaurant was always busy and was very popular, but it was not managed well.

Reference no: EM13160197

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