Case study #1: "It does look good," said Amanda, the restaurant manager at Emil's Italian Kitchen "Very fresh." "And it's consistent," replied Todd, the sales manager for Brother's Ready Produce Todd and Amana were discussing a new processed lettuce blend that Brother's Ready Produce was offering for sale. The blend of arugula, red cabbage, romaine, and iceberg lettuce came packaged in two- pound bags and was ready to serve. "It's formulated to complement Italian foods," continued Todd. "And with as much salad as you serve at Emil's, you'll save a ton of labor." "I agree that we would save significantly in labor." replied Amanda, "but what does it cost per serving"? 1. Labor-saving preprocessed foods such as fruits, vegetables, and meats do typically reduce labor costs. In what other areas will cost reductions occur when a restaurant manager buys preprocessed foods? 2. What procedure should Amanda use to determine if the increased as-purchased (AP) cost per serving of salad is more than the labor and any other savings she will incur by purchasing Todd's preprocessed salad blend? Case study #2: "Well, what do we have in the box?" asked Raj, the restaurant manager at Sofia's Tuscan Bistro. "An American blue cheese that I use for making salad dressing." replied Jeanette, the restaurant's kitchen manager. "But we don't have any Italian gorgonzola for the Tuscan gorgonzola steak?" asked Raj. "No." said Jeanette. "The distributor shorted us on your order this week. But you know most people can't tell the difference between blue cheese and gorgonzola," said Jeanette. "So why don't we just use the blue cheese?" Assume you were Raj and that you've included the phrase, "melted gorgonzola" on the menu to describe your popular "Tuscan Gorgonzola Steak" entre. 1. Would you use the American blue cheese as a substitute in the Tuscan gorgonzola steak? 2. If so, would you inform your guests of the substitution? If not, what would you do