Amanager who is pricing a menu item based on what she thinks patrons will pay is using a pricing method. market subjective objective selective

1. entire bag, then the entire bag of calories

2. the percent of fat would be the percent of fat from the serving size, added up to the entire bag of calories

3/4. the saturated fat would be on the bag label, but im pretty sure if you take the serving size and do the math to figure it out you could find out in total the fiber, saturated fat,etc..

5. no probably not

she forgets to repeat her message as often as necessary

it should be

osha website is the answer