Assignment 1 (5%) Please calculate the base selling price and show the steps 3 Students will List two pro's and two cons of ingredients mark up method 3 Students will List two pro's and two cons of prime ingredients mark up method Two Students will List two pro's and two cons of ratio pricing method Group will list 4 common group learning's: The Menu The foundation for Control Assignment 2 (5%) Please calculate value of inventory and show the steps 3 Students will List two pro's and two cons of FIFO method 3 Students will List two pro's and two cons of LIFO method 2 Students willList two pro's and two cons of weighted average method Group will list 4 common group learning's: Calculating Actual Food and Beverage Costs