5. Chapter 11 question. Which of the following factors is the most useful in determining the profitability of a menu item? A. selling price B food cost C contribution margin D. mumber or quantity sold 6. Chapter 13 question. Indicate with letter T or F if statements below are true or false (chapter 13): A Hops are integral to the production of beers. B. Fermentation is a natural process by means of which yeasts are produced from natural sugars and alcohol. C. Ale is a form of beer. D. Distillation is a process by means of which wines are produced from grapes or other fruits. 7. Chapter 13 question. A nearby restaurant using the perpetual method to maintain beverage inventory. Given the following data for Blue Spirit Gin, determine reorder quantity. Provide all calculations please. par stock: 126 days required for delivery: 5 desired safety factor: 50.0% daily usage: 4 reorder point:42