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1. Julian Lemon is the owner of the Vin Aver Des Amis (VADA) Wine Bar. Julian sells bottled wine and wine tavelez'a cost for the wines. Julian utitires 7.0 -ml bottles for his by-the-glass wine program. Each bottle yields five servings. After making the alculations needed to achieve his target cost percentages, Julian always rounds up to the nearest 25 cent level to ete. his actual suggested (rounded) menu price because that way his menu prices always end in 0.00,0.25,0.50,0+6.7; Julan is now creating menu prices for four new lower-cost wines. Complete his wine by-the-glass costing and pricit; worksheet. Then answer the questions that follow: a. What should be the suggested (rounded) menu price for the Old Oak Chardonnay? b. What should be the suggested (rounded) menu price for the Nante Shiraz? c. Assuming no product waste, what should be the actual wine cost percentage for the Periot Pinot Grigio if the operation charges the suggested (rounded) selling price? d. Assuming no product waste, what should be the actual wine cost percentage for the California Coast Zinfandel f the operation charges the suggested (rounded) selling price