The manager of an upscale establishment is planning a banquet for 200 customers. The host has requested that 6-ounce filets be served. The operation purchases whole tenderloins weighing 10 pounds at an as-purchased (AP) cost of $17.75 per pound. This entree is a popular choice, and the Chef has performed yield tests that reveal an approximate 60% edible yield. Production loss is the amount by weight or percentage of a products AP weight that is NOT servable. The above tenderloin will have a 40% production loss. Using this information, choose the correct calculations in the questions below