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ssess cost-effectiveness and profitability of proposed dishes to form menu with balanced yield. Identify the dishes which are within the price ranges for current menu
ssess cost-effectiveness and profitability of proposed dishes to form menu with balanced yield. Identify the dishes which are within the price ranges for current menu courses? Which dishes are not for within the price ranges? 7. Choose one dish that is not within the current price range. Describe any adjustments that you can make to the recipe and its ingredients to ensure the price competitive menu with maximum profitability
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Principles of economics
Authors: N. Gregory Mankiw
6th Edition
978-0538453059, 9781435462120, 538453052, 1435462122, 978-0538453042
