Please, I need help completing a and b on excel thanks in advancE!
Cutting Cafeteria Costs A cafeteria at All-State University has one special dish it serves like clockwork every Thursday at noon. This supposedly tasty dish is a casserole that contains sauted onions, boiled sliced potatoes, green beans, and cream of mushroom soup. Unfortunately, stu- dents fail to see the special quality of this dish, and they loathingly refer to it as the Killer Casserole. The students reluctantly eat the casserole, however, because the cafeteria provides only a limited selection of dishes for Thursday's lunch (namely, the casserole). Maria Gonzalez, the cafeteria manager, is looking to cut costs for the coming year, and she believes that one sure way to cut costs is to buy less expensive and perhaps lower quality ingredients. Because the casserole is a weekly staple of the caf- eteria menu, she concludes that if she can cut costs on the ingre- dients purchased for the casserole, she can significantly reduce overall cafeteria operating costs. She therefore decides to invest time in determining how to minimize the costs of the casserole while maintaining nutritional and taste requirements. Maria focuses on reducing the costs of the two main ingre- dients in the casserole, the potatoes and green beans. These two ingredients are responsible for the greatest costs, nutritional con- tent, and taste of the dish. Maria buys the potatoes and green beans from a wholesaler each week. Potatoes cost $0.40 per pound (lb), and green beans cost $1.00 per lb. All-State University has established nutritional requirements that each main dish of the cafeteria must meet. Specifically, the dish must contain 180 grams (g) of protein, 80 milligrams (mg) of iron, and 1,050 mg of vitamin C. (There are 454 g in one lb and 1,000 mg in one g.) For simplicity when planning, Maria assumes that only the potatoes and green beans contribute to the nutritional content of the casserole. Because Maria works at a cutting-edge technological university, she has been searching for information on the Internet to find the nutritional content of potatoes and green beans. Her research yields the following nutritional information about the two ingredients. Protein Iron Vitamin C Potatoes 1.5 g per 100 g 0.3 mg per 100 g 12 mg per 100 g Green Beans 5.67 g per 10 ounces 3.402 mg per 10 ounces 28.35 mg per 10 ounces (There are 28.35 g in one ounce.) Edson Branner, the cafeteria cook who is surprisingly con- cerned about taste, informs Maria that an edible casserole must contain at least a six-to-five ratio in the weight of potatoes to green beans. Given the number of students who eat in the cafeteria, Maria knows that she must purchase enough potatoes and green beans to prepare a minimum of 10 kilograms (kg) of casserole each week. (There are 1,000 g in one kg.) Again, for simplicity in planning, she assumes that only the potatoes and green beans determine the amount of casserole that can be prepared. Maria does not establish an upper limit on the amount of casserole to prepare since she knows all leftovers can be served for many days thereafter or can be used creatively in preparing other dishes. a. Determine the amount of potatoes and green beans Maria should purchase each week for the casserole to minimize the ingredient costs while meeting nutritional, taste, and demand requirements. Before she makes her final decision, Maria plans to explore the following questions independently, except where otherwise indicated. b. Maria is not very concerned about the taste of the casserole; she is only concerned about meeting nutritional requirements and cutting costs. She therefore forces Edson to change the recipe to allow only for at least a one-to-two ratio in the weight of potatoes to green beans. Given the new recipe, determine the amount of potatoes and green beans Maria should purchase each week
