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Question # 34

In menu pricing, the “factor method” is used by dividing:

Options:

A.

Food sales ÷ number of meals served

B.

100% ÷ desired food cost percentage

C.

Food cost ÷ labor cost

D.

Menu price ÷ food cost

Viewing question 34 out of 72 questions
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CDM Overview

Name Certified Dietary Manager
Code CDM
Vendor Nutrition
Certification Certifying Board for Dietary Managers (CBDM)

CDM Questions