A restaurant has a variable cost percentage of 42%, a fixed cost percentage of 20%, and a profit percentage of 10%. When the menu planner uses the actual pricing method for a dish with a food cost per portion of $4.89 and a direct labor cost of $0.18, she gets a preliminary sales price of $____________?

Answer rating: 100% (QA)

To calculate the preliminary sales price using the actual pricing method we need to consid... View the full answer