Due: Sunday, July 17, 2022 at 11:59 pm Submissio Group Study Submi Each Group will have 6 - 7 or 8 members. As a group you will study and submit the following answers: . What factors should be considered in addition to costs when setting menu prices? . Why are using a mark-up factor and using a food cost percentage to set a minimum selling price basically the same? . What are some situations where using couponing, bundling and value pricing could be "good practices" for a restaurant? Doms . Why is it important to consider the price-value relationship when setting menu prices? . Why is it important to consider both food cost percentages and contribution margins when deciding on a menu mix? How do these two types of data analysis relate to blended pricing? . How is calculating a plate cost and pricing a salad bar or buffet related? This is part of your 15% aggregate marking! Do not take lightly. Posted Mon Jul 4, 2022 at 4:57 pm