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Home Q & A Board Humanities Art and Culture Culinary Arts
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mndcurrier mndcurrier
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6 years ago
A restaurant budgets 24 of sales for variable costs, 12 for fixed costs, and 5 for profit. One of the dishes on the menu has a cost per portion of 3.27 and a direct labor cost of 0.97 .
 
  Using the actual pricing method, what is the appropriate sales price for this dish?
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wow678917645wow678917645
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6 years ago
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mndcurrier Author
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6 years ago
Thanks
Gorgio_De
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Yesterday
You make an excellent tutor!
Helpmeplease11
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2 hours ago
Thanks for your help!!
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