Question: Which is the pricing factor a manager would use if she wanted to achieve a 40% food cost on all of her menus? a. 2.0

Which is the pricing factor a manager would use if she wanted to achieve a 40% food cost on all of her menus?

a. 2.0

b. 3.0

c. 3.5

d. 2.5

e. 1.0

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