You have been asked to help with some consulting for the Alluvian Hotel in Greenwood in regards to some of their purchasing procedures. They want to be sure they are pricing their breakfast offerings correctly. Here is the data they have supplied: Their breakfast includes the following items. 4 ei Ingredient Serving Size Yield AP Cost EP Cost per Serving Bacon 2 ounces Eggs (Egg Beaters) 4 ounces Hashbrowns (from scratch) 4 ounces Coffee 1 ounce (weight) 35% 100% $4.50 per lb $3.00 per quart $6.80 for 10 lbs $9.00 per lb 78% 100% 1. Based on the information above, first calculate the EP cost per servings. Then calculate the total cost for 1 person's breakfast. If the Alluvian is adding a $2.00 surcharge to the room to cover breakfast costs, are they losing money or not? 2. The Alluvian was asked to cater a small office party this Saturday so needs to order specially for a group of 50. Considering yield, how much/many of each of the four breakfast items total will they have to order to be sure to have enough for the group of 50? Bacon I Eggs Hashbrowns Coffee 979