1. Using the food cost percent method, what should the sales price be for a dish with a food cost of $4.55 and a food cost percent of 31%? What should the sales price be if the restaurant wants to hit a food cost percent of 30%?

2. A restaurant budgets for overhead expenses of $430,000 and a profit of $65,000 based on sales of $780,000. Using the overhead-contribution method, what is this restaurants food cost percent? What should this restaurant charge for an entre with a cost per portion of $3.97?

3.A cafeteria uses the prime cost method to price its food. The direct labor cost for the chicken entre is $0.56 and the food cost per portion is $1.12. If the cafeterias price factor is 3.1, what is the sales price for the chicken?

4.A hotel uses the actual pricing method to price its casual restaurant food. The hotel budgets the restaurants variable cost at 34%, its fixed cost at 21%, and its profit at 3%. What is the sales price for an appetizer with a food cost of $1.46 and a direct labor cost of $0.97?

5.A coffee shop needs to make a gross profit of $1.82 per beverage to meet its budget goals. How much should the coffee shop charge for a cappuccino with a per portion cost of $0.57?

Please help. Thank you!