Which is the pricing factor a manager would use if she wanted to achieve a 40% food
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Which is the pricing factor a manager would use if she wanted to achieve a 40% food cost on all of her menu items?
a. 2.5
b. 3.0
c. 3.5
d. 2.0
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Related Book For
Managerial Accounting for the Hospitality Industry
ISBN: 978-1119386223
2nd edition
Authors: Lea R. Dopson, David K. Hayes
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