help please

1. Find the cost of each of the following (hint-16ozs per pound): a. A 6-ounce portion, if dealer price is $3.19 per pound b. A 4-ounce portion, if dealer price is $3.59 per pound c. A 4-ounce portion, if dealer price is $3.69 per pound 2. How many pounds of veal leg (as purchased) will be needed to prepare and serve 5 -ounce portions to 235 people? 3. How can failure to follow standard recipes affect portion costs and quality of menu items? 4. Stella's Restaurant does not have standard cooking times and temperatures for roast prime ribs of beef, one of the principal items on the menu. Two full standing ribs were roasted yesterday. One was well done, and the other was rare. Standard portion size is 10 ounces. Do 10-ounce portions cut from the rare roast have the same portion costs as those cut from the well-done roast? Why? 1. Compute the popularity index for the following sales. Round each percentage to the nearest 1 percent. 1. Using the popularity muexes caculated in Question 1, predict the sales for each item if total sales for all item are expected to be $300. 3. List and discuss four possible causes of discrepancies between figures listed in the "Portions Consumed" and "Portions Sold" columns on the form illustrated in Figure 7.9. 4. Explain the value of having a sales history available when attempting to create a restaurant sales forecast