Here are three pricing methods for you to practice.Calculate the sales price and the cost per portion fordish $7($highlighted in yellow$)$ given the informationprovided and using the method stated for each line. Ihave added the steps in the notes for each pricingmethod to help you$\mathrm{.}910111213151617102014$ Dish $521222324252618$ Dish $722$E$30313733343738304041$Item$42$Calculate the sales price given the information provided and using the method stated for each line.Dish $143$Dish :Dish $3$IterDish $4$ItemDish $635$ Item $5$Item $1$Item $2$Item $3$Notes for pricing methodItem $4$AItem $644$ Item $7$Cost per PortionCost per PortionCost per PortionS$4\mathrm{.}55$$$3\mathrm{.}14$$$6\mathrm{.}07$$$2\mathrm{.}28$$$3\mathrm{.}95$$$0\mathrm{.}39$Sales price$=$Contribution marginDirect Labor CostOverhead $+$ Profit $=$Sale Price $=$ Food Cost$/$ Food Cost $\%$Direct Labor Cost$$1\mathrm{.}19$Food cost$/$ food cost $\%=$ totaloverhead costs $+$ profit $/$ salesFood cost $\%=100\%-$Contribution Margin $\%$Sales price$=$ Food Cost $/$ Food Cost $\%=$$$0\mathrm{.}37$$$0\mathrm{.}58$Sales Price $=$ Prime Cost x Price FactorFood Cost$\%=100\%-($Overhead $+$ Profit$)=100\%-\%=$$$0\mathrm{.}94$$$0\mathrm{.}19$Sales Price $=$ Prime Cost $/$ Prime DivisorPrime Cost $=$ Direct Labor Costs $+$ Food Costs$($Prime Cost $=$ Food Cost $+$ Direct labor$)$Customers Food and Beverage Cost$13540$n$22,270$DFood Cost $=$ Sales Price X Food Cost $\%$Overhead$$3800$O$$67,00058\%$Variable Cost $\%$Price Diviser $=100\%-($ Variable Cost $\%+$ Fixed Cost $\%+$ Profit $\%)23\%32\%$$$187\mathrm{.}200$$$153,860$Profit$$2\mathrm{.}000$Gross profit per customer $=$ Total overhead and labor expenses $+$ Profit $/$ Total customersSale Price $=$ Food $($or Beverage$)$ Cost per Portion $+$ Profit$/$ Total Customers $($same period$)$$$5,00010\%$Fixed Cost $\%37\%29\%$Food Cost $\%28\mathrm{.}80\%31\mathrm{.}40\%$Pg$.147$Pg$.142$Gross Proft $=$ Total Sales $($in a given period$)-$ Total Food and Beverage Costs $($for the same period$)$ Pg $144$Gross Profit per Customer $=$ Gross Profit $/$ Total Customers $($for the same period$)$Instruction page HintPg$\mathrm{.}147$Pa$.143$Sales Pricing Method$$97,000$ Food Cost $\%($FC$\%=30\%)$$$109,000$ Overhead Contribution$$120,000$ TRAProfit $\%$ Pricing MethodPg $142/143$Pa$.1458\%$ Prime Cost $($Price factor $=3\mathrm{.}25)10\%$ Actual PricingSales Pricing MethodS$650,000$ Gross Profit$$490,000$ Base Price$$4\mathrm{.}55/\mathrm{.}30100\%-66\%=\mathrm{.}34$$$3\mathrm{.}14/\mathrm{.}34100-68=32\%$S$\mathrm{.}94+$ $$2\mathrm{.}283\mathrm{.}22$ x $3\mathrm{.}25100-71=\mathrm{.}29\%4\mathrm{.}14/\mathrm{.}29650,000-187,200462,800/135,4003\mathrm{.}42+\mathrm{.}39$S$15\mathrm{.}00$ x$\mathrm{.}314$Sales PriceSales PriceSale Price$3\mathrm{.}22462,8003\mathrm{.}42$