Please complete all the missing information first and then the questions below.

1. Julian Lemon is the owner of the Vin Aver Des Amis (VADA) Wine Bar. Julian sells bottled wine and wine by the 2 ate For his wine bythe glass wales, he has established the following presturt cost targets based upon his actual pririthes cost for the wines. Juhian utilires 7.0ml bottles for his by-the-glass wine program. Each bottle yields five servings. After making the calculations needed to achieve his target cost percentages, Julian always rounds up to the nearest 25 cent level to ete. his actual suggested (rounded) menu price because that way his menu prices always end in 0.00,0.25,0.50,0 or 67 ; Julan is now creating menu prices for four new lower-cost wines. Complete his wine by-the-glass costing and priait; worksheet. Then answer the questions that follow: a. What should be the suggested (rounded) menu price for the Old Oak Chardonnay? b. What should be the suggested (rounded) menu price for the Nante Shiraz? c. Assuming no product waste, what should be the actual wine cost percentage for the Periot Pinot Grigio if the operation charges the suggested (rounded) selling price? d. Assuming no product waste, what should be the actual wine cost percentage for the California Coast Zinfandel if the operation charges the suggested (rounded) selling price