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34. Food Service Management. A college food service
manager uses a table like the one below to list the
number of units of ingredients, by weight, required
for various menu items.
White
Cake
Coffee
Cake
Sugar
Cookies
Bread
Flour
1
2.5
0.75
0.5
Milk
0
0.5
0.25
0
Eggs
0.75
0.25
0.5
0.5
TI
ply
a)
Butter
0.5
0
0.5
1
b)
c)
The cost per unit of each ingredient is 25 cents for
flour, 34 cents for milk, 54 cents for eggs, and 83
cents for butter.
a) Write the information in the table as a 4 X 4
matrix M.
b) Write a row matrix C that represents the cost per
unit of each ingredient.
c) Find the product CM.
d) State what the entries of CM represent.
served
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MacBook Air
So
F3
O00
ODO
F4
F5
.
F6
F8
#
$
%
A