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Which is the pricing factor a manager would use if she wanted to achieve a 40% food cost on all of her menus? a. 2.0
Which is the pricing factor a manager would use if she wanted to achieve a 40% food cost on all of her menus?
a. 2.0
b. 3.0
c. 3.5
d. 2.5
e. 1.0
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Financial & Managerial Accounting
Authors: Jan Williams
16th Edition
78111048, 978-0078111044
