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Sunshine Restaurant has been serving a 6 oz. portion of roast lamb. Recently, the lamb supplier changed the price per pound of lamb meat. The manager can determine the new standard cost per pound based on the new supplier's price per pound of lamb and Select one: O a cost factor per pound of lamb determined in previously conducted butcher test. O b. yield factor determined in previously conducted butcher test. c. portion cost factor determined in previously conducted butcher test. d. the restaurant's food cost percentage The Sea Breeze Restaurant uses perpetual inventory order method. One of the items to be ordered is diced tomatoes cans. 14 cans are used per week. It takes five days to deliver the item. Par stock is 25 cans. What is reorder quantity? Select one: O a. 15 cans O b. 24 cans c. 20 cans O d. 10 cans