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 pack- ages, 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 White Rose Package Golden Rose Package $29.95 $39.95 $19.95 Help him complete the work sheets he has prepared and then answer the questions that follow. The Golden Rose Packages Yellow Rose Package Item Cost (5) Appetizer Minestrone 1.25 Entre Roast Chicken 2.25 Side Yellow Rice 0.25 Side Steamed 0.50 Broccoli Bread Dinner Rolls 1.00 Dessert White Cake 0.75 Beverage Coffee Tea 1.25 White Rose Package llem Cost ($) Onion Soup 1.70 Braised Beef Ribs 1.25 Roasted Redskins 0.65 Bacon Green 0.75 Beans Basil Loaf 1.25 Almond Torte 1.25 Coffee/Tea 1.25 Golden Rose Package Item Cost ($) Crab Cake 2.25 Filet Mignon 6,50 Duchesse Potatoes 0.75 Barnaise 0.95 Asparagus French Loaf Poached Pears Coffee/Tea/ House Wine Total Cost Contribution Margin 1.85 1.40 Total Cost Contribution Margin Total Cost Contribution Margin