Make sure the answers are well-organized and you can plot GRAPHS by hand.MAKE SURE THAT you are not making a software that does the plotting write it by hand. Also, solutions (if applicable) must include managerial statements which show the results of the analyses in plain language. SHOW ALL YOUR WORK PLEASE:))

THE QUESTION:

A Chef at a hospital is planning menus for the upcoming month. A new item will be spaghetti with sauce. The Chef wants each serving to contain at least 10 grams of protein and at least 40 grams of carbohydrates. Spaghetti contains 5 grams of protein and 32 grams of carbohydrates per cup, and the sauce contains 4 grams of protein and 5 grams of carbohydrates per cup. For aesthetic reasons, the Chef wants the ratio of spaghetti to sauce to be exactly 4 to 1. Spaghetti costs $1.30 per cup to buy and prepare. Sauce costs $1.40 per cup to buy and prepare. The Chef wants to minimize the cost per serving and keep the calories per serving to 330 or less. The sauce contains 100 calories per cup, and the spaghetti contains 160 calories per cup.

A correct formulation for this problem 1s provided below: x; = The number of cups of Spaghetti x, =The number of cups of Sauce Minimize: Z=1.30x; + 1.40x, Subject to 5x,+4x, 210 32x,+5x, 240 X, =4x, =0 160, +100x,