A food service manager of a restaurant has estimated the quantity of chicken breast platter needed to be produced for next Saturday and Sunday based on forecasting data. The food service manager informs the chef in the food production area that for Saturday he needs to prepare $35$ platters of grilled chicken platter and for Sunday he needs to prepare $10$ platters. Each platter is made up of $90-$gram chicken breast, $30$ grams of broccoli and $141$ grams of mashed potato. Use the information provided above and in the below tables to answer the following questions. Show your detailed calculation$/$steps in table $1.1)$ For both Saturdays and Sundays, calculate each of the following: $-$ How much ingredients should be ordered from the procurement. $-$ The Total Ingredients Cost of the platter. $-$ The Recipe Cost. $-$ The Cost per Platter. $2)$ Discuss the distribution process of the platters, if this restaurant follows an American style service. Table $1$