test question

Discussion in 'Professional Catering' started by chefgirl2004, Jun 9, 2016.

  1. chefgirl2004

    chefgirl2004

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    Hi, I'm studying to take the certifying board of dietary managers test and there is a practice test question I cannot seem to get correct, here's the question:

    For a catering event, labor costs are $510, food is $800 and supplies are $250; what is the selling price for an entrée that will feed 300 people, considering a  50% food cost percentage?

    If someone can please explain the steps in how to figure this out that would be great!
     
  2. fablesable

    fablesable

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    Retired Chef
    Last edited: Jun 10, 2016