A restaurant purchased 19 kg of pork loin roast at $10.60 per kg. 175 g portions of cooked meat were served. The meat has a waste factor of 22%. Calculate the following: a) How many portions of cooked meat were served? (1 Mark) b) The cost of the edible portion quantity per kg. (1 Mark) c) The cost of a portion. (2 Marks) d) The menu price of a portion, assuming a %food cost of 29%. (2 Marks)