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Design Ethnic menu Minimum of 3 Entre, 3 Mains and 3 Desserts Set prices for the menus, considering the desired profit margins and mark-up procedures

Design Ethnic menu Minimum of 3 Entre, 3 Mains and 3 Desserts

Set prices for the menus, considering the desired profit margins and mark-up procedures to make sure the business can make a profit from the dishes.

Use the correct methods to work out the costs of supply for the ingredients and the portion yields.

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