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A restaurant has a variable cost percentage of 42%, a fixed cost percentage of 20%, and a profit percentage of 10%. When the menu planner
A restaurant has a variable cost percentage of 42%, a fixed cost percentage of 20%, and a profit percentage of 10%. When the menu planner uses the actual pricing method for a dish with a food cost per portion of $4.89 and a direct labor cost of $0.18, she gets a preliminary sales price of $____________?
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Introduction To Management Accounting
Authors: Alnoor Bhimani, Charles T. Horngren, Gary L. Sundem, William O. Stratton, Jeff Schatzberg
1st Edition
0273737554, 978-0273737551
