esign Layout References Mailings Review View Help Please answer the questions below. For questions that require calculations to arrive at the solution, please show how calculated your answer by showing the formulas and the numbers that went into the formulas to achieve the result. If you do not show your formulas and how you arrived at your answer, then your answer will not be graded. Please show your work. 1. Using the food cost percent method, what should the sales price be for a dish with a food cost of $4.55 and a food cost percent of 31%? $14.68 What should the sales price be if the restaurant wants to hit a food cost percent of 30%? $14.68 2. A restaurant budgets for overhead expenses of $430,000 and a profit of $65,000 based on sales of $780,000. Using the overhead-contribution method, what is this restaurant's food cost percent? 430,000+65,000/780,000-63% What should this restaurant charge for an entree with a cost per portion of $3.97? I 3. A cafeteria uses the prime cost method to price its food. The direct labor cost for the chicken entree is $0.56 and the food cost per portion is $1.12. If the cafeteria's price factor is 3.1, what is the sales price for the chicken? 0 5 6+1 12= 1 68v31=5208 Focus to search O Akber W P DELL F2 F3 F4 F5 F7 -8 F10 F1 F12 PrtSc A & CK 2 B 5 O 7 8 O W E R T Y U O P S D F G H J K L