Moving to another question will save this response. Question 1 of 32 Question 1 4 points Sawe Answer The dietary manager is attempting to calculate her food costs for the most recent month. The beginning physical inventory was $5200, she has food invoices totaling $10945 and an ending inventory cost of $3200. They also spent $350 on food for an open house event and served 126 employees at a cost of $1.75 per meal. A. What is the gross food cost for the month? B. What is the net patient food cost? C. If there were 30 days that month and the facility had a census of 120 residents for the first 10 days and a census of 122 the remaining 20 days, what is the food cost per patient day? D. If the food budget allows for $3.05 PPD, is the facility over or under budget for this particular month