A Typical Rule of Thumb in Full-Service Restaurants Is That

A typical rule of thumb in full-service restaurants is that the cost of purchasing the food ingredients represents about one-fifth of the price of the meal.This is an example of:

A) service exploitation of customers.
B) identification of the relationship between physical goods costs and services costs.
C) price as a leading indicator in the restaurants.
D) the price the customer is willing to pay for all of the variables in the product-service restaurant environment.