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Exercise: Calculate Selling Price
Using the recipe costing that you did in step 2.8, calculate the selling price of the dish using a food cost percentage of 28%.
Using the recipe costing that you did in step 2.8, calculate the selling price of the dish using a food cost percentage of 28%.
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Food Costing for the Restaurant and Catering Industry
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Food Costing for the Restaurant and Catering Industry
