Problem 1: List the five rules of control for running a kitchen. Explain why they are important
Problem 2: If the cost of food sold is $34,789 and the total food sales is $105, 006, calculate the food cost percentage.
Problem 3: If the cost of beverage sold is $9,723 and the total beverage sales is $51, 231, what is the beverage cost percentage?
Problem 4: Given the food and beverage percentages from the previous questions, how would you evaluate the health of the restaurant?