4. Larry Barger is the F&B director at the Golden Rose Reception Hall. Larry's friend Lydia operates a similar banquet facility in another town and she tells him that she prices her banquet meals by using a contribution margin approach. On her lowest-cost packages, she prices for a contribution margin of $10.00 per guest served; on her mid-price packages, a contribution margin of $20.00 per guest served; and on her highest-price package, a contribution margin of $30.00 per guest served. Larry wants to calculate the contribution margin on each of the following packages he offers. Yellow Rose Package $29.95 White Rose Package $39.95 Golden Rose Package $49.95 Help him complete the work sheets he has prepared and then answer the questions that follow. The Golden Rose Packages Yellow Rose Package White Rose Package Golden Rose Package Item Cost Item Cost Item Cost ($) ($) ($) Appetizer Minestrone 1.25 Onion Soup 1.70 Crab Cake 2.25 Entre Roast Chicken 2.25 Braised Beef 4.25 Filet Mignon 6.50 Ribs Side Yellow Rice 0.25 Roasted 0.65 Duchesse 0.75 Redskins Potatoes Side Steamed 0.50 Bacon Green 0.75 Barnaise 0.95 Broccoli Beans Asparagus Bread Dinner Rolls 1.00 Basil Loaf 1.25 French Loaf 1.55 Dessert White Cake 0.75 Almond Torte 1.25 Poached Pears 1.85 Beverage Coffee/Tea 1.25 Coffee/Tea 1.25 Coffee/Tea/House 4.40 Wine Total Cost Contribution Margin Total Cost Contribution Margin Total Cost Contribution Margin a. What would be Larry's per guest contribution margin if 100% of his guests chose the Yellow Rose Package? b. What would be Larry's per guest contribution margin if 100% of his guests chose the White Rose Package? c. What would be Larry's per guest contribution margin if 100% of his guests chose the Golden Rose Package? d. What would be Larry's overall per guest contribution margin if one-third of his guests chose each of the three different packages he offers? 5. Lam Borger in the ERP director at the Golden Dere