9. From the following choices, select the ones that will result in food cost percentage increase and highlight them: A. menu price increases and food cost remains the same B. overpurchasing, leading to food spoilage C. underportioning D. price increases for foods purchased and unchanged selling price E. overproduction, leading to waste F. recipe changes leading to purchase of less costly ingredients 10. What is inventory turnover rate if Beginning Inventory is $6,031,29, Ending Inventory is $5,278.37, and the Cost of Sales is $11,364.43. Round all calculations to hundredth of a decimal (.00), but round the final result to a whole number