A manager is using the ratio pricing method and determines that the ratio of food cost plus profit to food cost is $3\mathrm{.}10.$ This means that:

A$)$ profit from the item should be approximately $$3\mathrm{.}10$

B$)$ food costs should be multiplied by $3\mathrm{.}10$ to calculate the base selling price

C$)$ for each $$1\mathrm{.}00$ of revenue needed to cover food cost, an additional $$3\mathrm{.}10$ is needed for non$-$food costs and profit

D$)$ $$3\mathrm{.}10$ should be added to the food cost to calculate the base selling price