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Profit measurement of menu items: In Hong Kong's chinese restaurants
Institution:1. Ningbo China Institute for Supply Chain Innovation- MIT Global Scale Network, Ningbo, Zhejiang, China;2. Department of Business Administration, GC Women University, Faisalabad, Pakistan;3. Research Institute of Business Analytics and Supply Chain Management, College of Management, Shenzhen University, Shenzhen, 518060, China;4. Department of Environmental Science, Faculty of Natural Science, GC Women University, Sialkot, Pakistan;1. Industrial Engineering Department, Sadjad University of Technology, Mashhad, Iran;2. School of Engineering and Built Environment, Griffith University, Southport, QLD, 4222, Australia;3. Cities Research Institute, Griffith University, Southport, QLD, 4222, Australia;1. Department of Microbiology, University of Texas Southwestern Medical Center, 5323 Harry Hines Boulevard, Dallas, Texas 75390-8816, USA
Abstract:Numerous uninventoried food items typical of Chinese cooking undermine a precise profit calculation of Chinese restaurants' menu items.
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