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prepares fresh gourmet entrees each day on Wednesday 80 baked chicken dinners were made at a cost of 3.50 each. a 10% spoilage rate is anticipated. at what price should the dinners be sold to achieve a 60% markup based on selling price.

0.9 * 80 = 72

(3.5 * 72 * 1.6)/80 = \$5.04

Cxf

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