5. Larry Barger is the F&B director at the Golden Rose Reception Hall. Larry sells three different popular dinner packages at varying price points to appeal to a range of guests. These are Yellow Rose Package White Rose Package Golden Rose Package $29.95 $39.95 $49.95 Larry is assessing his sales results from last month and has begun creating some spread sheets to help him better understand his operation's menu and sales performance. Help him complete the spread sheets and then answer the questions that follow. The Golden Rose Packages Appetizer Entre Yellow Rose Package Item Cost ($) Minestrone 1.25 Roast Chicken 2.25 Yellow Rice 0.25 White Rose Package Item Cost ($) Onion Soup 1.70 Braised Beef Ribs 4.25 Roasted Redskins 0.65 Side Golden Rose Package Item Cost ($) Crab Cake 2.25 Filet Mignon 6.50 Duchesse 0.75 Potatoes Barnaise 0.95 Asparagus French Loaf 1.55 Poached Pears 1.85 Coffee/Tea/ 4.40 House Wine Side 0.50 0.75 Bacon Green Beans Bread Steamed Broccoli Dinner Rolls White Cake Coffee/Tea 1.00 1.25 Dessert 0.75 Basil Loaf Almond Torte Coffee/Tea 1.25 Beverage 1.25 1.25 Per guest Total Food Cost Total Food Cost Total Food Cost Per guest Contribution Margin Contribution Margin Contribution Margin Total Food Cost ($) Total Package Contribution Margin ($) Number Sold Food Cost % Revenue ($) 350 Package Yellow Rose White Rose Golden Rose 400 700 Total a. What was Larry's weighted average per guest sale (check average)? b. What was Larry's overall food cost percentage? c. What was Larry's weighted average per guest contribution margin