1. Food central makes and serves fresh croissants every morning at 1.00 to students and staff at a university. The university is located very close to the city centre so customers can decide to buy fresh croissants from any other shop before arriving at the university, making Food central's demand level uncertain. The demand levels and daily contribution analysed over the last three months are shown in the payofftable below: Sunplv Demand 200 croissants 400 croissants 550 croissants 200 croissants 100 0 -75 400 croissants 100 200 125 550 croissants 100 200 225 100 200 225 If Food central adopts m approach, what is the variable cost per unit and how many croissants will they choose to supply daily