Costing Menus and Events - Mindmap in GCSE Hospitality

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Created by: BecsaBabe
Created on: 29-04-14 22:28

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Costing Menus and Events
- Calculating Selling Price
  - Take into account
    - The food cost
    - Overheads
    - Labour Costs
    - Profit
      - Aim for 40-60% profit
    - VAT 20% / 15%
  - Food Cost x 100 / 40
  - Food cost x 3

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