Question: mark-up. Part 6: Consider costs and returns to decide which three (3) dishes should be included on a menu to form a menu with a

mark-up. Part 6: Consider costs and returns to decide which three (3) dishes should be included on a menu to form a menu with a balanced profit yield: (a) Calculate dollar profit from the sale of one serve of a nominated dish, food cost percentage and percentage mark-up using the table below: Dollar profit Cost to make Sale price of Food Cost Percentage Menu item from sale of a one serve the item Percentage Mark-Up one serve

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