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Prior to conducting a cost/volume/profit preparing analysis, a restaurant manager must a. develop a contribution margin income statement b. prepare an up-to-date balance sheet
Prior to conducting a cost/volume/profit preparing analysis, a restaurant manager must a. develop a contribution margin income statement b. prepare an up-to-date balance sheet c. develop an income statement in USAR format d. identify the operation's step-costs vs. its non-step costs
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Financial Accounting
Authors: Jeffrey Waybright, Liang Hsuan Chen, Rhonda Pyper
1st Canadian Edition
9780132147538, 132889714, 013214753X , 978-0132889711
