Week 6 Assignment: Pricing Too Low Overview: One of the most common errors new food service operators experience is pricing their food too low, thinking that they can undercut competitors. In your own words, explain Question 1 using 3-5 substantial sentences. For question 2, you must show your MATH and how you calculated the LOWEST MENU SELLING PRICE. Escoffier SCHOOL OF CULINARY ARTS™ 1) Explain one reason why undercutting competitors is a poor strategy for success. 2) Using what you have learned in this course, determine the LOWEST POSSIBLE MENU SELLING PRICE for a slice of cheesecake on your menu. The cheesecake contains 12 slices and the whole cheesecake costs $11.75 to make. If your restaurant's desired Food Cost % is 30%, what would be the LOWEST MENU SELLING PRICE for a single slice of cheesecake? | M O O O

Week 6 Assignment: Pricing Too Low Overview: One of the most common errors new food service operators experience is pricing their food too low, thinking that they can undercut competitors. In your own words, explain Question 1 using 3-5 substantial sentences. For question 2, you must show your MATH and how you calculated the LOWEST MENU SELLING PRICE. Escoffier SCHOOL OF CULINARY ARTS™ 1) Explain one reason why undercutting competitors is a poor strategy for success. 2) Using what you have learned in this course, determine the LOWEST POSSIBLE MENU SELLING PRICE for a slice of cheesecake on your menu. The cheesecake contains 12 slices and the whole cheesecake costs $11.75 to make. If your restaurant's desired Food Cost % is 30%, what would be the LOWEST MENU SELLING PRICE for a single slice of cheesecake? | M O O O

Glencoe Algebra 1, Student Edition, 9780079039897, 0079039898, 2018

18th Edition

ISBN:9780079039897

Author:Carter

Publisher:Carter

Chapter1: Expressions And Functions

Section: Chapter Questions

Problem 14PT

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