David Berger is the F&B director at the private membership Fox Ridge Country Club. He is implementing a new dining room menu and has calculated menu prices for the six new entree items the menu will include. Review the worksheet below and then answer the questions that follow: Menu Item Selling Price Product Cost Per Serving Labor Cost New York Strip $26.95 $12.97 $1.95 1/2 Duckling $25.95 $11.73 $2.55 Veal Chop $31.95 $ 13.85 $ 1.95 Roasted Free Range Chicken $18.95 $6.53 $2.55 Pork Medallions $24.95 $5.58 $3.10 Portabella Mushroom Pasta $ 18.95 $3.85 $4.25 A. Which of David's items has: The lowest food cost %? The highest food cost %? B. Which of David's items have: The lowest prime cost? The highest prime food cost ? C. Which of David's items have: The lowest contribution margin? The highest contribution margin? D. What would David's overall food cost % be if each of the six items sold on the menu were equally