Question

Name four of these variables, and for each variable, briefly, describe a numerical observation that might be the result of measuring the variable?

Answer 1

Answer :

Four of these variables :

(1) Total Sales :-

Total deal is most vital in leading a restaurant business, in light of the fact that your everything salary is depend just on the absolute deals by subtraction the consumption amount(income=total deal use)

(2) Food Cost :-

Restaurants pay less per ounce for sustenance than retail basic supply clients however need to purchase vast amounts to get that rebate. In the event that nourishment isn't sold, at that point it turns sour advertisement benefit can't be made. Sustenance is likewise stolen and eaten by workers frequently. It will go under the use sum

(3) Labor expense and cost of working together :-

Cooks , servers, entertainer, busboys...labor midpoints , power (particularly high) water lease

(4) Promotional expense :-

Advertising, The eatery I worked had loads of get one get one specials which brought down the benefit on sustenance to nothing. .a method for recovering this was to move beverages and treats.

At last we can ascertain the complete pay by utilizing these recipe

All out Income = Total deals - Food Cost - Labor Cost and Cost of working together - Promotional expense

from the above recipe we can watch the all deals and use of consistently/month/year , from that we can compute the pay and presume that weather I am in misfortune or benefit.

a few variables including the business are as per the following from the above recorded ones

(A) food cost... Eateries pay less per ounce for nourishment than retail basic supply clients yet need to purchase huge amounts to get that markdown. On the off chance that sustenance isn't sold, at that point it turns sour promotion benefit can't be made. Sustenance is likewise stolen and eaten by workers frequently. Nourishment cost keeps running around 20-30 percent of the menu cost.

(B) Labor cost. Cooks , servers, leader, busboys...labor midpoints 15% of menu cost.

(C) cost of doing business...electricity (particularly high) water rent...15%

(D) limited time cost.. Publicizing. The eatery I worked had loads of get one get one specials which brought down the benefit on sustenance to nothing. .a method for recovering this was to move beverages and pastries.