B. Compute the cost of Production: With 50% Mark-up. Yields = 50 servings PESO MARK- ITEMS UNIT COST SELLING PRICE TOTAL COST UP PER SERVING 2 KI Ground meat 200.00/k! 48. 1 head of garlic 50.00/k! 2.50 1 head of onion 60.00/kl 2.00 2 carrots 35.00/carrot 70.00 1/4 c. Tomato paste 40.00/1 c. 10.00 TOTAL: 49. 242.25 50.​