Which is the pricing factor a manager would use if she wanted to achieve a 40% food

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

a. 2.5

b. 3.0

c. 3.5

d. 2.0

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Managerial Accounting for the Hospitality Industry

ISBN: 978-1119386223

2nd edition

Authors: Lea R. Dopson, David K. Hayes

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Question Posted: Apr 30, 2018 12:57 AM

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Which is the pricing factor a manager would use if she wanted to achieve a 40% food

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Managerial Accounting for the Hospitality Industry

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