If the cost of the same dish changes on different days, which factor should be checked?

Correct answer: Ingredient price, wastage and portion control

The direct answer is option A: ingredient price, wastage and portion control. The cost of one dish depends on the price and quantity of ingredients used, the amount lost through spoilage or preparation, and the size of each serving. First compare ingredient purchase prices on different days. Then check whether ingredients are being wasted and whether staff use a fixed portion measure. A change in any of these can change unit cost. Option A is correct. Option B, the customer’s name, does not normally determine ingredient cost. Option C, shop music, has no direct effect on the dish’s recipe cost. Option D, plate shape alone does not change cost unless it changes portion size, which the option does not say. Memory cue: cost variation usually means price, waste or portion variation.