The executive chef of a restaurant with a focus on German rustic food decides to add Hasenpfeffer (rabbit stew) to her menu. To do so, she has to take Sauerbraten (roast marinated beef) off the menu. Which of the following most likely accurately represents the total cost of her decision? Question 7Select one: A. The food & labor costs for the Hasenpfeffer, the value of the Sauerbraten on the menu, and the value of the Hasenpfeffer on the menu. B. The food & labor costs for the Hasenpfeffer and the value of the Sauerbraten on the menu. C. The food & labor costs for the Hasenpfeffer, and the revenue from the Hassenpfeffer. D. The food & labor costs for the Hasenpfeffer