Consider all the costs including but not limited to materials cost, storage costs, spoilage costs, and any other costs you identify as important to your review. Discuss how management would use the topics learned in this chapter to inform the price they should charge for a burger if the margin required were $1.50 per unit. If the materials were 1/3 of the direct costs how would management estimate the proper price of the burger? Competition is always important, but it does not have to be a factor in your analysis. Grading will be linked to the depth of your review of costs and how management determines the various components of cost (all costs) in the pricing of their finished/cooked burgers for sale. Complete your analysis with an explanation of how you as a manager would create a process to minimize the potential variances discussed in this assignment. What would that process be?