Copy " or Format Painter B 1 U,J,a- Clipboard 3Merge & Center. $1% ,Conditional F. 00 +.0 Formatting Font Alignment Number J8 1 Chapter 5, Question 8 3 Maxine Wilson is the director of dietary services at State College. Each semester, Maxine 4 carefully monitors the average cost of serving her students dinner in the residence halls. Maxine's attainable costs and actual food costs for the most recently completed semester are shown 5 below. Calculate the efficiency ratio, dollar variance, and percentage variance in each of Maxine's product categories and her total dinner cost per student below. Product Actual Attainable Efficiency Dolla Percentage 8 Catego 9 Meat 10 Seafood 11 Fruits 12 Vegetables ryost Cost Ratio Variance Variance $1.09 $1.06 0.41 $0.51 $0.55 $ $0.48 S $0.46 $0.45 13 Dairy products0.29 $0.28 0.25 $0.30 $3.01 14 Desserts Cost per student 15 (dinner) $3.12 What was the overall percentage variance for Maxine's dinner cost per student? Is this cause for concern? Q2 Q3 04 Q5 06 Q7 Q8 Q9 Q10