MPFS 1123 — MEAT PROCESSING AND MERCHANDISING Boning and cutting of red meat carcasses at the retail

merchandising level. Working with markup on the basis of percentage of gross sales, percentage of cost, and the basis of cents per pound. Also working with cost of the product cost of operating the business, and the desired net profit factors. (Class1, Lab 4, Cr. 3)

Part of

• Meat Processing and Food Safety Option
• Meat Processing and Food Safety Certificate

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