ackson Daniels is the director of food and beverage at the Foxfire Country Club. In June, ackson's club hosted three weddings. Each wedding featured a $4-$hour hosted bar paid or by the bride and groom. The consumption data from each event is listed below. complete the missing data in the report, and then help Jackson answer the questions that ollow:

$\backslash$table$[[\backslash$table$[[$Wedding$],[$Date$]],\backslash$table$[[$Number of$],[$Guests Served$]],\backslash$table$[[$Beer$],[$Cost$]],\backslash$table$[[$Wine$],[$Cost$]],\backslash$table$[[$Spirit$],[$Cost$]],\backslash$table$[[$Total$],[$Cost$]],\backslash$table$[[$Cost per$],[$Guest$]]],[$June $07,,$$$700,$$$600,$$$1,100,,],[$June $14,325,$$$850,$$$1,425,,,],[$June $21,400,,$$$1,000,$$$2,250,,],[$Total$,975,$$$2,075,,$$$5,150,,]]$

What do you think should be Jackson's "best estimate" of the cost per guest to the Club of providing a $4-$hour hosted bar at weddings?

If Jackson seeks to ensure a $20$ percent beverage cost, what should be his selling price, per guest, for a $4-$hour hosted bar?

Would you recommend Jackson charge half of the amount in the answer in part b for a $2-$hour hosted bar? Explain your rationale below.