1. What three files are necessary to track menu item costs?

2. What is the purpose of a menu management system?

3. What type of information is found in a recipe and menu item file?

4. Describe the basic steps required to produce menu analysis reports.

5. What meaningful information can be extracted from a product cost report, a menu price analysis report, a theoretical usage report, and a perpetual inventory report?

6. Why is ideal usage compared to actual usage?

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