If your response was 'yes', consider the following. What is the recipe's profit margin - the difference between total production cost and selling price? Is the organisation making a reasonable profit, for example, more than $8.00 per portion? How could you modify the recipe to increase its cost-effectiveness? Indicate the anticipated profit per portion and provide suggestions for how you could modify the recipe to make it a more cost-effective option?

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Calculating Profit Margin Cost of Production List all ingredients and their quantities needed for th... View the full answer