The manager of the Vancouver Premier bistro has the following operating data available: - Revenue $1,187,000 - Food cost $403,580 (includes entre costs of $274,434)

• The manager of the Vancouver Premier bistro has the following operating data available: - Revenue $1,187,000 - Food cost $403,580 (includes entrée costs of $274,434) - Labor cost $367,970 - Other non-food costs $316,550 (excludes labor) - Desired profit $98,900 - Number of guests 107,900 Use the above information to establish the base selling price of a menu item with alternative pricing methods. Note: the item to be priced has a food cost of $4.57 (entrée cost=$3.12; plate cost=$1.45) a. What is the approximate base selling price using the ingredients mark- up method? b. What is the approximate base selling price using the prime ingredients mark-up method? c. What is the approximate base selling price using the mark-up with accompaniment costs method? d. What is the approximate base selling price using the contribution margin pricing method?