Question: (0) Apply costing calculations for the table d'hote menu. Part 2: Calculate portion yields and edible portion costs for three (3) ingredients used in any

(0) Apply costing calculations for the table d'hote menu. Part 2: Calculate portion yields and edible portion costs for three (3) ingredients used in any one (1) of the dishes on each of the four menus you developed in Task 1: (a) Calculate portion yield and edible portion cost for three (3) ingredients on the a la carte menu. (b) Calculate portion yield and edible portion cost for three (3) ingredients on the buffet menu. (c) Calculate portion yield and edible portion cost for three (3) ingredients on the degustation menu. maran

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