CEC - Certified Executive Chef Practice Test
CEC - Certified Executive Chef CEC Financial Management and Cost Control
A restaurant's food cost percentage is calculated as:
Select your answer
A
Net Sales ÷ Cost of Goods Sold × 100
B
Cost of Goods Sold ÷ Net Sales × 100
C
Gross Profit ÷ Net Sales × 100
D
Labor Cost ÷ Cost of Goods Sold × 100
Hint
