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A certain restaurant serves exactly 5 entrées—E1 through E5. Customers may order an entrée alone, but most customers order an entrée as part of a combination meal, which consists of one entrée plus extras—a side dish and drink. While the entrées vary in cost to the restaurant, the extras always have the same cost to the restaurant. The graph shows the actual cost to the restaurant for the entrée and the extras as a percent of the price charged for the meal.
Based on the information provided, select from each drop-down menu the option that creates the most accurate statement.
| Text Component | Literal Content | Simple Interpretation |
|---|---|---|
| Restaurant offerings | serves exactly 5 entrées—E1 through E5 | There are 5 specific main dishes (E1-E5) |
| Ordering options | Customers may order an entrée alone, but most customers order an entrée as part of a combination meal | Meals can be ordered alone or as combos (most choose combo) |
| Combo meal definition | combination meal, which consists of one entrée plus extras—a side dish and drink | Combo = entrée + side dish + drink |
| Cost structure | entrées vary in cost to the restaurant, the extras always have the same cost to the restaurant | Entrée costs vary, extras cost is fixed across all combos |
| Chart shows | graph shows the actual cost to the restaurant for the entrée and the extras as a percent of the price charged | Chart displays cost (entrée + extras) as % of what the customer is charged |
| Chart Component | What's Shown | What This Tells Us |
|---|---|---|
| Chart type | Stacked bar chart (one bar for each combo meal: E1-E5) | Cost breakdown for each combo meal: entrée + extras |
| Bar segments | Each bar is split into two: grey (entrée cost), blue (extras cost) | Shows how much of the meal price is spent on entrée vs. extras for each combo |
| Y-axis | Percentage of the total combo price (up to ~\(\mathrm{70\%}\)) | Percent of customer price going to restaurant costs |
| Total bar height | \(\mathrm{E1=45\%, E2=50\%, E3=60\%, E4=65\%, E5=50\%}\) | E4 has highest total cost %, E1 has lowest |
| Extras percentages | \(\mathrm{E1=15\%, E2=20\%, E3=25\%, E4=25\%, E5=20\%}\) | Smaller extras % indicates higher combo price (since extras cost is always same) |
E1 has the highest-priced meal, since its extras make up the smallest percent of the price (fixed extras cost divided by a higher price). E4 nets the least profit for the restaurant—\(\mathrm{65\%}\) of its price goes to costs, leaving only a \(\mathrm{35\%}\) margin. Across the five combos, profit margins range widely, from \(\mathrm{55\%}\) (E1, cheapest to supply relative to price) to \(\mathrm{35\%}\) (E4, most costly relative to price).
Of the five combination meals, the meal with entrée ______ has the highest price.
Of the five combination meals, the sale of a single meal with entrée ______ nets the least profit.
To determine which meal has the highest price, use the extras percentage: the fixed extras cost will be a smaller percentage of a higher-priced meal, making E1 the most expensive. To find the meal with the least profit, look for the highest total cost percentage (E4), since higher costs mean less profit per sale.
The questions are independent. The answer to one does not rely on information from the other. Question 1 is about inferring price from the extras percentage (with fixed extras cost), while question 2 is about finding the minimum profit based on total percent costs.