Question: bers File Edit Insert Table Organise Format Arrange View Share Window Help 1_AlaCarteCostingTemplateV6.21-2 2 25% + Zoom Add Category Pivot Table Insert Table Graph Text

 bers File Edit Insert Table Organise Format Arrange View Share Window

bers File Edit Insert Table Organise Format Arrange View Share Window Help 1_AlaCarteCostingTemplateV6.21-2 2 25% + Zoom Add Category Pivot Table Insert Table Graph Text Shape Media A1-Intro E3 E5 E6 Recipe Costing Template Recipe: Menu: A la carte Author: Date: Number of Portions: Cost Menu Price with GST: Serving Size: Cost per Portion: Food Cost % Budget: 28.0% Unit of Measure Per Person: Cost per Recipe: Food Cost % Actual: Margin per Portion: Ideal Selling Price: Actual GST: $0.00 10% GST: Menu Price without GST: $0.00 Including GST: EP = Edible Portion after Trina AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost Recipe Quantity (EP Yield Costing Recipe Ingredients Specification Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost Procedure

Step by Step Solution

There are 3 Steps involved in it

1 Expert Approved Answer
Step: 1 Unlock blur-text-image
Question Has Been Solved by an Expert!

Get step-by-step solutions from verified subject matter experts

Step: 2 Unlock
Step: 3 Unlock

Students Have Also Explored These Related General Management Questions!