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FILE_ID.DIZ
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1995-07-09
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537b
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14 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. Note field
for each recipe, ingredient, menu item. Also
calc total revenue, food cost and gross
profit for a banquet, days sales, etc.
Modifications. Distributors please update
libraries. Last revision date in archive:
07-09-95.