This is your first function as a new manager at Dahlia's Oasis. The event is not too complicated. Dinner and speakers are lined up. There are 300 diners from the Business Department of Community College plus CEOs from prominent businesses in You have been working on the details with Mr. Granville. The first course is Lobster Bisque! A server inadvertently retrieved the wrong size ladle to serve the soup. A 12-ounce ladle was used instead of the 10-ounce ladle. The original recipe detail and Cost Card yields 25 ten-ounce servings, at a total recipe cost of $5000, these serving size costs $200 including the Spice Factor of 10%. A At about what point or guest count during the service do you realize you have a problem? B. How many people will not be getting Chicken Noodle Soup? (2 marks) (3 marks) C. What will the portion cost be for the 12-ounce bowl, including the 10% Spice Factor? (5 marks) D. Assume you were able to dig up enough soup to ultimately feed all 300 guests. (You have to continue serving the 12-ounce serving sizes.) Determine the overall financial implications of this error in terms of actual cost versus standard cost. (5 marks) E. What is the cost difference per bowl? (3 marks) F. Using ONE (1) of the system of control available to you explain in details how to prevent such errors in the future. (12 marks) Marks scheme Content 30 marks Reference 5 marks Grammar 5 marks Value 10% of Course work grade.