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A catering manager at a convention center uses the contract price adjustment formula 3ab2{}3ab^2 to determine final service fee surcharges or discounts for large banquets. In this formula, aa represents the seasonal hospitality demand coefficient and bb represents the regional culinary ingredient cost variance. During a specific off-season booking, the manager calculates that the demand coefficient aa is −23-\frac{2}{3} and the ingredient variance bb is −12-\frac{1}{2}.

What is the final simpli

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Updated 2026-09-19

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