Consider the following information:

• You have recently accepted the restaurant manager position at a popular family-owned Thai restaurant in Northern Queensland.
• The restaurant is renowned for its delicious 'Prawn Curry' dish, which is also the best-selling food item on the menu.
• To accommodate the locals, the chef only uses the 'meaty' part of the prawns (i.e., no head, no shell) for all curry dishes.
• Although the restaurant is very successful, neither of the family members has a formal business or hospitality qualification.
• As the current supplier contracts are due to expire, the chef is seeking your input on a decision relating to the purchase of prawns.
• More specifically, the chef wants to determine which of the following 3 suppliers is the most cost effective option to move forward with.
• Assume that the quality of prawns, delivery and other aspects are consistent amongst all suppliers.
• Type of prawns used for the curry: GOLDEN RIVER
• Required amount of prawn meat per one (1) portion: 220g.
• Loss (after preparation) when purchasing whole prawns: 50%.
• Supplier A: Price per 5kg box of peeled prawns is $400.
• Supplier B: Price per 3.5kg box of peeled prawns is $350.
• Supplier C: Price per 1kg of whole prawns is $40.

You are required to:

• Calculate the cost of one (1) portion of 'Prawn Curry' based on purchasing from Supplier A.
• Calculate the cost of one (1) portion of 'Prawn Curry' based on purchasing from Supplier B.
• Calculate the cost of one (1) portion of 'Prawn Curry' based on purchasing from Supplier C.
• Enter your results in the answer spaces below, rounded to two (2) decimal places (e.g., 5 becomes 5.00, 5.1 becomes 5.10 etc.)

Answer space:

• The cost of one (1) portion of 'Prawn Curry' based on purchasing from Supplier A is: $ .
• The cost of one (1) portion of 'Prawn Curry' based on purchasing from Supplier B is: $ .
• The cost of one (1) portion of 'Prawn Curry' based on purchasing from Supplier C is: $ .