a. Using the food cost percent method, what is the sales price of a veal entre if the restaurant Food Cost is 33% and the cost per portion is $6.00(3 marks) b. Each month a restaurant has gross profit of $4,000 and serves 1,000 customers. A sandwich cost $1.50 per portion. Using the gross profit method, determine sale price for the sandwich. (3 marks) C A restaurant uses a price factor of 3.2. Chicken roulade costs $1.98 per portion with a direct labor cost of $1.85. Determine sales price using the prime cost method. Please show your work (3 marks) What is prime cost and how is it calculated? (3 marks) Why is it a useful tool in managing a restaurant? (2 marks)