Answered

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Evaluate the cost-effectiveness of the recipe.
A) Does the recipe's selling price GST fall within the organisation's selling price range of $25 to $30?
B) If your response was 'yes', consider the following. What is the recipe's profit margin - the difference between total production cost and selling price? Is the organisation making a reasonable profit, for example, more than $8.00 per portion? How could you modify the recipe to increase its cost-effectiveness? Indicate the anticipated profit per portion and provide suggestions for how you could modify the recipe to make it a more cost-effective option.
C) If your response was 'no', how could you modify the recipe or production costs to increase its cost-effectiveness, ensure it meets the organisation's budgeted selling price range and is profitable?

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