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Would you recommend Jackson charge half of the amount in the answer in part b. for a 2-hour hosted bar? Explain your answer. 12. One criticism of both the product cost percentage and CM methods used for determining menu prices is that both are based primarily on the cost of food (or beverages) and ignore the cost of labor. In many foodservice operations, however, the cost of labor equals or even exceeds the cost of food and beverages. Do you forence the cost of labor playing an increasing role in the ideolation of menu prices? Explain your