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P010 Describe the recipes you have drafted Describe how your recipes fit within the cuisine type (and seasonality, for degustation) Show the restaurant owner the

P010 Describe the recipes you have drafted Describe how your recipes fit within the cuisine type (and seasonality, for degustation) Show the restaurant owner the itemised costing of each recipe and sales pricing Explain the rationale of pricing (and cost per person of set recipes) and how they meet the costing principles specified

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