please help me figure out #4.

Inventory represents the dolla A. tems ordered in a given time perio tems purchased in a given time perio ood products used in a given time Pe ood products in storage for a given ti 2. Which is used in determining cost o A. Food and beverage purchases B. Per-pound pricing C. Customer counts D. Edible portions Which is a credit to cost of sales? A. Grease sales B. C. 3. Edible portion Food-to-bar transfer D. Given the following data, determine the food cost percentage:- Opening inventory = $3,890 Purchases = $74,381 Closing inventory $2,996 Sales = $233,479 A. 31.1% B. 32.2% C. 33.7% D. 35.6% Food cost percentage 4. What is the major advantage of developing standardized recipes? 5. A. Improve guest satisfaction B. Improve employee satisfaction C. Help maintain consistency of food production repare more food with fewer ingredients