5. Determine selling prices for all menu items. If developing a menu for yourworkplace or training organisation, use theirmark- up,standard food cost percentages (SFC%) or profit margins to determine the selling price. Ashton's SFC% ranges are 25 to 30% on starters and entres, 30 to 35% on main courses, 15 to 20% on fruit-based desserts and 27 to 32% on all other desserts. Calculate the menu price for one menu item manually, showing all formulas, calculations and results. All other menu items can be calculated manually or using computer technology such as spreadsheet software. Show how the menu price changes depending on the SFC% used. 6. Print out all calculations completed using computer software packages (for example, spreadsheets). 7. Your menu and the results of your pricing calculations will be required to complete Task 4. 8. Attachcopies of the following documents to your assessment. Your itemised recipe components list. A sample of documents or research used to provide purchase costs for recipe components. All documents containing manual and computerised yield, cost and selling price calculations to your assessor at the completion of Project -Part 1