Background Michelle has been working in the finance department of her company for 2 years. Yesterday her boss Janet informed her that they were wrapping up a final proposal on a new Residence Inn in Chesterfield, a tertiary market of St. Louis, Missouri. The original plans included a small kitchen and staging area to be used by outside caterers to deliver and prepare food for the meeting space. Janet was starting to question whether or not outsourcing was the best alternative. Consequently, she asked Michelle f she could prepare 2 capital budgets comparing the costs and benefits of both in-house and out-sourced catering for the new property. To help Janet get started she provided the information below gathered from other company-owned hotel franchises. 1: Determine the average annual revenue per square feet for hotels that provide in-house or outsourced catering services. (4 pts)