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1. Calculate the GST inclusive selling price of vegetable salad with a food cost per portion of $2 and standard food cost percentage of 20%.
2. Calculate the net yield and identify the highest yielding ingredient from the list of ingredients following:
3. You have obtained the following yield information about whole raw chickens.
Calculate the following portion yields and write the formula.
a. Yield % of the chicken.
b. Usable trim % of the chicken
c. Waste percentage of the chicken
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vision statements are used as a tool to encourage you to consciously reflect on who you are now what transitions you
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7HR011 Managing Human Resources Assignment Help and Solution, University of Wolverhampton - Assessment Writing Service
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