Scenario 2 - Costing nominated aspects of menus As the Food and Beverage Manager at The Righteous Inn, one of your responsibilities is costing menus. Yesterday Management met with you and congratulated you on the four menus you have just created. Following this, they asked you to undertake particular food costing and related calculations. They want these figures, so they can respond to a directive from The Board to discuss them. Specifically, they have asked you to use the four menus you have just developed [in Task 1 of the Project with Portfolio] and: Cost each menu Calculate portion yields and edible portions for three (3) ingredients used in any one (1) of the dishes Identify and estimate the net production costs for three (3) dishes Identify three (3) dishes and apply mark-up procedures to them to identify their proposed selling prices, ensuring the maximum cost of food percentage is 30%, and providing an adjustment to each selling price to accommodate selling prices being charged for similar items by your opposition businesses Prepare a standard recipe for three (3) dishes from the same menu, providing a summary of menu costings for these three (3) dishes