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A restaurant has specified that the standard portion of beef in a recipe is to be 4 ounces. The edible portion price of this beef is $12.00 per pound. The chef consistently cuts the beef into portions that weigh 4.5 ounces. On average, 250 customers each week order this dish. In a year's time, how much money will be lost due to this over-portioning?

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Operation Management, Management Studies

Category:- Operation Management
Reference No.:- M91760232

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