Your restaurant utilizes the following food cost percents depending upon whether the dish is a high, medium, or low labor item. Based upon these food cost percents, what would be the selling price of a high labor item with a cost per portion of $5.00?

High labor 20%. Medium labor 25%. Low labor 30%.

Select one:

a.

$35.00

b.

$30.00

c.

$20.00

d.

$25.00