CFBE Practice Questions - CFBE Certified Food And Beverage Executive Exam

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A food and beverage director notices that actual food costs are consistently higher than standard food costs. Which of the following is the MOST likely cause?

Menu prices are set too high The operation is receiving more customers than projected Portion sizes are exceeding standardized recipe specifications The kitchen staff is arriving too early for their shifts

Correct Answer:

Portion sizes are exceeding standardized recipe specifications

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