Larry Barger is the F&B director at the Golden Rose Reception Hall. Larrys friend Lydia operates a similar banquet facility in another town and she tells him that she prices her banquet meals by using a contribution margin approach. On her lowestcost packages, she prices for a contribution margin of $10.00 per guest served; on her midprice pack ages, a contribution margin of $20.00 per guest served; and on her highestprice package, a contribution margin of $30.00 per guest served. Larry wants to calculate the contribution margin on each of the following packages he offers