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dc.contributor.authorWelch, John M.eng
dc.date.issued1960eng
dc.description"July 1960"eng
dc.description.abstract"When you operate a restaurant food cost is basic. 'Food Cost' may be defined as the ratio of the cost of all ingredients to the selling price you receieve. We may speak of the food cost of a single menu item, such as a hamburger sandwich, of a 'cover' or of a complete meal. We may refer to food cost for a period of time, such as an entire meal period, a day, week or month."--First paragraph.eng
dc.identifier.otherEC-723-1960eng
dc.identifier.urihttps://hdl.handle.net/10355/71889
dc.languageEnglisheng
dc.publisherUniversity of Missouri. Extension Divisioneng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Extensioneng
dc.relation.ispartofseriesCircular (University of Missouri. Extension) ; no. 723eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.rights.licenseProvided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.eng
dc.titleAnalyze your food cost : a simple method for small and medium sized restaurantseng
dc.typeDocumenteng


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