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1997-01-14
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459b
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12 lines
PC-FOOD II Professional Food Costing calcs
food cost and required selling prices based
on a desired gross profit % and/or $ amount.
Edit portion sizes and ingredient costs to
see the effect on costs and margins. User
selectable sorted displays/printed reports.
Full mouse support, on-line help, three
recipe levels. Maintain inventory quantity
and value. Also calc total revenue, food cost
and gross profit for a banquet, days sales,
etc.