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krautkin krautkin
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6 years ago
A restaurant has a variable cost percentage of 42, a fixed cost percentage of 20, and a profit percentage of 10. When the menu planner uses the actual pricing method for a dish with a food cost per portion of 4.89 and a direct labor cost of 0.18, she gets a preliminary sales price of ________.
 
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berger58berger58
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krautkin Author
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6 years ago
This helped my grade so much Perfect
erimis
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Yesterday
Thanks
rene_ram97
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2 hours ago
Helped a lot
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