The manager of the University Square Bistro has the following operating data available:

Use the above information to establish the base selling price of a menu item with alternative pricing methods. Note: the item to be priced has a food cost of $4.57 (entr?e cost = $3.12; plate cost = $1.45)

a. What is the approximate base selling price using the ingredients mark-up method?

b. What is the approximate base selling price using the prime ingredient mark-up method?

c. What is the approximate base selling price using the mark-up with accompaniment costs method?

d. What is the approximate base selling price using the contribution margin pricing method?

e. What is the approximate base price using the ratio pricing method?

f. What is the approximate base selling price using the simple prime costs method?

Revenue Food cost Labor cost Other non-food costs Desired profit Number of guests $1,187,000 $403,580 (includes entre costs of $274,434) $367,970 (excludes labor) $316,550 $98,900 107,900