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Southern Luzon State University

Dual Training and Livelihood Center


LUCENA CAMPUS
Lucena City

FSM02-FOOD SELECTION AND PREPARATION

Name: ___________________________________ Date Submitted: _____________


Course & Major: __________________________

(Recipe)
PURCHASE COST PER ACTUAL INGREDIENT
QUANTITY NEEDED INGREDIENT
UNIT COST

TRFC:
10% BUFFER MARGIN
TRFC W/ BUFFER MARGIN:
FOOD COST PERCENTAGE:
SELLING PRICE:
SELLING PRICE PER PORTION:

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