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    Culinary, Hospitality, Travel & Tourism
  3. Study Set
    Professional Cooking
  4. Exam
    Exam 4: Basic Principles of Cooking and Food Science
  5. Question
    Many Errors in Costing Are Caused by Forgetting __________
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Many Errors in Costing Are Caused by Forgetting __________

Question 156

Question 156

Multiple Choice

Many errors in costing are caused by forgetting __________.


A) to include everything
B) that costs must be based on AP
C) to record the number of portions actually served
D) all of these

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