Julie Long, the manager of the Hamburger Haven, has been

Julie Long, the manager of the Hamburger Haven, has been

Julie Long, the manager of the Hamburger Haven, has been told that to earn a reasonable profit she should price her hamburgers at 300% of the cost of ingredients. Ms. Long has gathered the following data on the cost of ingredients used to make a ham-burger. 1. Preformed frozen hamburger patties are purchased from a distributor. Each pound includes seven patties. The distributor charges $1.69 per pound. 2. Hamburger buns are purchased for $1.29 per dozen. 3. Dill pickle slices are purchased by the gallon jar. A gallon costs $8.95 and contains roughly 2,000 pickle slices. Four slices are placed on each burger. 4. Large, ripe tomatoes currently sell for $0.69 each. One tomato yields eight slices and one slice is placed on each burger. 5. A $0.59 head of lettuce provides enough lettuce for 40 burgers. 6. Mayonnaise is purchased in 16-ounce jars for $1.49. One-quarter ounce of mayonnaise is placed on a burger. 7. A $0.79 jar of mustard provides enough mustard for 150 burgers. 8. A $0.99 jar of catsup is sufficient for 50 burgers. 9. A pound of cheese yields 16 slices. Cheese costs $2.59 per pound and each cheeseburger receives one slice. 10. Onions cost $0.15 each and yield enough chopped onions for 45 hamburgers. REQUIRED A. What is the cost of ingredients for a plain burger (meat and bun only)? B. What is the cost of materials and suggested selling price for a burger with everything except cheese? C. People are willing to pay only $0.25 extra for cheese. What pri

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