Answer:
1st. Rainsford falls off the boat and swims to the island.
2nd. Rainsford goes to General Zaroff's house.
3rd. Zaroff gives choice- join hunt or be Ivan's game.
4th. Rainsford gets hunted.
5th. Rainsford made a complicated trail.
6th. Malay Man Catcher.
7th. Burmese Tiger Pit.
8th.
Explanation:
Explanation:
It's okay man, I also keep on thinking about the same thing. But I study because I want to do what I love. One day I will get a job and it will be awesome. All you have to do is get through these years and work hard for it. Hopefully, the day where you enter a college, those days are going to be fun for sure. :)
Food cost refers to the menu price of a certain dish in comparison to the cost of the food used to prepare that same dish. In other words, how much you pay for food will determine how much you need to charge for it. Generally, food cost should be around 30-35%. This means that if you pay $1.00 for something, you need to charge minimum of $3.34. It may seem like you are charging a lot more than necessary, but keep in mind that you aren't just paying for the food itself. You are paying someone to prepare the food, serve the food, and clean up after the food. Everything in your restaurant, from payroll to the electric bill needs to be covered by the food you serve.
Lets look at a typical menu item that many restaurants offer: Filet Mignon Dinner.
The initial cost of a filet mignon dinner can be broken down into the following areas:
The beef filet costs you $6.00 per portionThe wrap (the potato, vegetable, salad and bread that comes with the filet, as well as any condiments the guest asks for) costs $2.50Therefore, the entire meal costs you $8.50. If you wrapped the filet in bacon and topped it with herb butter (very tasty) your costs would increase.
So, then your prices would increase. Get the picture? Every thing that goes onto the customers plate needs to be accounted for.
So how do you decide on a final menu price? Time to brush up on that high school algebra you swore you'd never use.
The formula for costing goes as follows:
Cost of your product/.35=menu price or $8.50/.35= $24.29
$24.29 is the absolute minimum you need to charge in order to make a profit off the filet mignon dinner. Of course, $24.29 is an awkward looking number, so you might bump it up to $24.99. If you bumped it up to $29.99, your food costs would drop below 30%, which means you make a bigger profit.
Portion ControlOne reason that chain restaurants are so successful is that they have a firm handle on portion control. The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, shrimp scampi may have a portion control of six shrimp per dish. Therefore, every shrimp scampi that goes out of that kitchen will have six shrimp in it, no more, no less.
This is portion control.
In order to practice portion control in your own kitchen, everything should be measured out. Chicken, beef and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can dish out mashed potatoes. Once you feel comfortable cooking your menu, you can eyeball the serving amounts (sort of like Rachael Ray) but in the early stages of your restaurant, err on the side of caution and measure everything out. Another way to practice portion control is to purchase pre-portioned items, such as steaks, burger patties, chicken breasts, and pizza dough. They may be more expensive, but can save you money in labor and food waste.
Well Balanced MenuFood markets fluctuate depending on the season, the weather and the price of gas. One day lettuce may be $10.00 a case and then the following week it has jumped to $30.00 a case. There is little you can do when prices jump, short of changing your entire menu every few weeks, and who has time for that? However, when you balance expensive items, which are prone to price fluctuations, with items that have stable prices, you can help maintain your desired food cost. So, go ahead and have some fresh lobster and beef on your menu, but temper it with some less expensively priced chicken dishes or pasta dishes.
Answer:
As i chase the gazelle around the safari, it feels like its getting father and father away. as i run as fast as my legs can, I slowly catch up to the gazelle. I spend about 5 minutes praying to catch it. Im exhausted of all this running. As soon as my tired legs almost give out, I jump and catch it.
Explanation:
I run a flower shop that I've sustained for over 10 years now, I enjoy my job as I know a myriad amount of flower definitions and meanings from my youth making me knowledgeable in this field of work. Due to my age catching up, I am currently training a new worker who's not as knowledgeable with flowers as I, but understands enough meanings to work here and is good at understanding what people want despite being quite a naivete and a bit of a pushover always giving the clients what they want. They’re full of ideas and always pioneering new methods and ways to sell the flowers to our customers, yet they're modest about their creative skills.
Today a young man came in to request an assortment of bouquets for a funeral. As I unloaded the new batch of Queen Anne's flowers, I overheard the trainee asking "What type of flowers would you like to be in the bouquet sir" the customer responded with "What flowers would be good for a funeral" unsurprisingly the worker responded knowingly with "Well white papaver is lovely due to their meaning of remembrance and we just received a fresh batch of red spider lilies which express final goodbyes if you'd like those."
The man solemnly asked for a batch showing their stark and bare emotions towards the grim situation showing, after paying the price and departing the employee got straight to work. However, after examining the first bouquet they undid it and completely changed the structure of the look along with adding an extra flower to the blend. It was basically hypocrisy to the original design, and though I grew curious, this was not the first time this had happened within the short amount of time I had worked with them. I knew to let them do as they pleased with the art they created at this point.
The next morning when the same customer came in to pick up the flowers they were shocked to see how they came out compared to what they requested. The employee had made hooped bouquets with the flowers they asked for along with adding a third one. "I hope this will do fine, I just thought this design suited it better" the customer didn't seem displeased which I took as a win, considering the audacity it took to pull a bold scheme for such an important event. "Are those baby's breath flowers," he asked "No" was the response "While having a similar appearance baby's breath, these are Queen Anne's lace expressing healing and I thought they helped to embodied the look I was going for to make them as nice as possible for the mournful occasion, after all, funerals are more for the living and the dead“.
With a heartfelt and mournful stare, he thanked the employee and reached for his wallet to pay for the extra flowers, the worker fused about it being on the house and then proceeded to help carry the hoop bouquets to the customer's car before we both waved goodbye. As we walked back I casually stated "I hope you know you’re paying for those flowers you gave for free" this not being the first time the naive employee had done this, they gave a rushed nod before hurting back to work.
(Hope this is fine, I tried to meet all the marks but you should checked just in case)