Margin = Selling Price - Cost
% P = P/BP *100 % - percentage P - profit P/BP - fraction BP - buying price * 100 - times one houndred (you have to be given the buying price and the selling price to work out the percentage profit) REMEMBER TO CANCEL DOWN THE FRACTION!!!
yes!
food cost $3.36food cost% 32accompaniment garnish cost $ 2.40Sales prise ?
Take a look at what price other people are selling them for and work it out from that
20 - 25% margin
To work out the break even point you have to do this equation → (fixed cost)÷(selling price−variable cost). For example the fixed cost is $10000, the selling price is $17 and the variable cost is $12. So you would do → (10000)÷(17−12) which would equal $2000.
a screw a tool and a margin is when you draw a line down your page of work
scheme margin, discount margin
They will try to work on between 100% and 300% profit margin
See how much money it took to cook the dish in total, E.g: Ingredients, use of oven etc. Then when you have rounded it up, divide it by how many people are going to be eating, then raise the price a little if you are selling for profit or you have your answer.
Buying on margin allowed investors to borrow money from their broker to purchase stocks. This meant they only had to provide a percentage of the total cost of the stock as collateral, while the broker would lend them the rest. The investor would then pay interest on the borrowed amount. If the stock price increased, the investor could sell the stock and repay the loan with the profits. However, if the stock price decreased, the broker could issue a margin call, requiring the investor to deposit more funds to cover the loss.
Work input is work done on a machine to get the desired output. Work output is the amount of desired work that is done by a machine.