First, you must pick a point of reference. Given two numbers, A and B, do you wish to compare A to B or B to A? This is important because, as we shall see, it makes a difference in the result you get. Let's say that you have 100 jellybeans and your brother has 110. Compared to you, how much more does he have than you? In this case, the reference point is you; that is, your amount of jellybeans is the reference point because you want to know how much more HE has than YOU have. He has 110, and you have 100, so he has 10 more than you (110 - 100 = 10). But you want to know how much more he has expressed as a percentage of what you have, so divide 10 (the difference between the two of you) by 100 (your amount). So, we have 10 / 100 = 0.1. To convert the decimal to a percentage, just multiply it by 100. So, we have 0.1 x 100 = 10%. In other words, your brother has 10 percent more jellybeans than you do. What if you wanted to know how much LESS you have than he has? In that case, you would divide the difference (still 10) by HIS amount (110). So, we have 10 / 110 = 1 / 11 = 0.091 = 9.1%. In other words, you have 9.1 percent fewer jellybeans than he does.
mark-up a percentage of the cost. → mark-up price = cost + cost × percentage = cost × 100% + cost × percentage = cost × (100% + percentage) → cost = mark-up price ÷ (100% + percentage) → cost = 130.50 ÷ (100% + 58%) = 130.50 ÷ 158% = 130.50 ÷ (158/100) = 130.50 × 100/158 ≈ 82.59 (There are rounding errors in this as 82.59 × 158% ≈ 130.49, and 82.60 × 158% ≈ 130.51; 82.59½ × 158% ≈ 130.50.)
profit can be calculated from profit percentage and cost price.profit percentage=profit*100/cost price.profit=selling price-cost price
Assume a cost of $1.00. To get Profit Percentage of 20%, you must sell for $1.20 Cost Percentage is 1.00 / 1.20 or 5/6 = .83333 or 83.3% of Selling Price.
It is the percentage by which the cost of something is reduced.
some of them are to order it to figure out a certain amount or to figure out a percentage.
In order to calculate food and beverage cost for a restaurant, you need to figure out your ingredient cost and labor cost. Then you divide the menu price by this amount and come up with a percentage. That percentage is your food and beverage cost.
Food cost is calculated usually at the cost of the ingredients divided by the the portion of the ingredients used. This is a tedious process, but is very helpful for the financial system of the business.
A as a percentage of B: (100 x A)/B
The margin as a percentage by which sales exceed cost of sales; it is calculated by dividing the difference between the two by the sales figure.
Beverage Cost Percentage = Beverage Cost / Beverage Sales
figure it out!
total use of food cost divided by net sales is food cost percentage
The base for any item in a vertical analysis is Net Sales. This is because you are dividing the item, in this case the cost of goods sold, by the net sales to figure the percentage.
The base for any item in a vertical analysis is Net Sales. This is because you are dividing the item, in this case the cost of goods sold, by the net sales to figure the percentage.
total use of food cost divided by net sales is food cost percentage
Lost-Cost percentage= Total labor Cost/Total Sales Rev
the answer is 65