The article $"$ Chefs' Opinions of Restaurant Portion Sizes" in Obesity A Research Journal $,$ the authors discuss factors that influence decisions about portion sizes in restaurants. They also talk about how much portion sizes could decreased before customers noticed the difference $.$ The excerpt to be used is in the link above $.$ Click here if you would like to read article. Part $1$: Use the percentages cited in the article and the information in the table below to calculate the monthly cost savings if a restaurar reduced portion sizes.