2. Production Strategy A local health food cooperative runs a community cafe' and produces two vegetarian burgers. The large burger makes a profit of 85 cents per unit sold and the standard burger 55 cents. Each burger made from three basic ingredients as shown below. The cafe' reckons it never sells more than a total of 100 burgers in any one day (unsold burgers have to be thrown away for health reasons) but that it typically sells at least 30 of the standard burgers every day and 25 of the large. Large burger Standard burger Availability Vegetable mix 30 grams 30 grams 4 kilograms Soybean mix 150 grams 100 grams 10 kilograms Crumb mix 20 grams 20 grams 1.5 kilograms Requirement: Provide management with advice as to what to do to maximize profit in this situation