What's the main advantage of establishing per-item prices on an order and pricing form?
a. clients have a way to tailor a catered event to their budget.
b. clients are informed in advance that high-cost items should be excluded.
c. you can reduce the cost of materials and labor.
d. you can estimate your total cost and reduce overhead.

20. to add body to a hearty broth, you may use a. onions. b. pasta. c. cheese. d. water.

15. chef a insists that roux is the traditional thickener for bisque. chef b insists that it's rice. which chef is correct? a. neither chef is correct. b. both chefs are correct. c. chef b is correct. d. chef a is correct.

Madeline quits her job, at which she was earning $20,000 per year. she then takes $50,000 out of savings, on which she was earning 10% interest, and uses it to buy supplies for her business. she also pays $10,000 in rent on the building and $15,000 in additional labor costs. in her first year of operations, madeline receives $150,000 in revenue from sales. instructions: round each answer to a whole number. madeline's accounting cost is