1. STANDARD 6 Students will learn the basics of the free enterprise system. Objective 2: Complete a free enterprise experience. Develop a business plan that incorporates the following: a. Select a product or service to sell b. Complete a market survey c. Design packaging for the product if applicable d. Establish a price for the product e. Conduct an advertising campaign f. Produce and sell the product g. Evaluate the effectiveness of the process/business plan

4. Alternative Treat

5. How likely would you pass this up?

6. What grade are you in?

7. INGREDIENTTOTAL COSTCOST PER FLOAT ROOT BEER23.46.23 ICE CREAM24.48.24 CUPS4.08.04 SPOONS2.04.02 OVERALL COSTOVERALL COST PER FLOAT 52.02.51 TOTAL SALES- OVERALL COST= PROFIT 111.0652.0259.04

8. iNGREDIENTTOTAL COSTCOST PER PRETZEL ROLL14.08.16 BUTTER.50.01 CUPS.88.01 LIDS.88.01 STICKS7.04.08 CINNAMON/SUGAR2.43.03 SALT.99.01 CHEESE1.50.05 FROSTING10.47.13 CINN/SUGAR/FROSTINGSALT/CHEESE.43.33 SALES- COST= PROFIT 88.8036.6452.16

9. iNGREDIENTTOTAL COSTCOST PER CUP LIMES12.58.03 SUGAR.54.06 SWEETENED CON. MILK7.16.18 CUPS2.00.04 OVERALL COSTOVERALL COST PER 22.28.31 TOTAL SALES- OVERALL COST= PROFIT 65.0022.2842.72

10. iNGREDIENTTOTAL COSTCOST PER RECIPE ICE CREAM24.00.60 MILK7.20.18 CHOC. SYRUP4.16.16 STRAWBERRIES7.70.55 CUPS2.00.04 STRAWS.40.01 OVERALL COSTOVERALL COST PER CUP 45.46.50/CHOC..69/STRAW. TOTAL SALES- OVERALL COST= PROFIT 61.5045.4616.04