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BUSINESS A 01 QUESTIONS to help you study

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ch10 Chapter 10, Question 1. a. Menu Item Number Sold Selling Price Total Sales Item Cost Total Cost Item Contribution Margin Total Contribution Margin Foo ... d Cost % Fajita Plate 147 $12.95 $4.92 Enchilada Dinner 200 $9.95 $3.48 Menudo 82 $6.95 $1.74 Mexican Salad 117 $7.95 $2.39 Chalupa Dinner 125 $8.95 $2.51 Burrito Dinner 168 $9.95 $3.25 Taco Dinner 225 $5.95 $1.55 Total Weighted Average Chapter 10 Q 1.a. Chapter 10, Question 1. b. Fill in the appropriate average food cost, popularity, and contribution margin in the blanks below. Then, type in the menu items in the appropriate places in the matrices. Food Cost Matrix High Food Cost % (Above %) Low Food Cost % (Below %) Low Popularity (Below Sales) High Popularity (Above Sales) Contribution Margin Matrix High Contribution Margin (Above $ ) Low Contribution Margin (Below $ ) Low Popularity (Below Sales) High Popularity (Above Sales) Chapter 10, Question 2 Question 2.a. After computing goal values below, sort (in descending rank order) by goal value. Be sure to include the Overall Menu Goals in the appropriate rank order. Goal Value Analysis Item Food Cost % (in decimal form) Number Sold Selling Price Variable Cost % (in decimal form) Goal Value Fajita Plate 0.38 147 12.95 0.28 Enchilada Dinner 0.35 200 9.95 0.28 Menudo 0.25 82 6.95 0.28 Mexican Salad 0.30 117 7.95 0.28 Chalupa Dinner 0.28 125 8.95 0.28 Burrito Dinner 0.33 168 9.95 0.28 Taco Dinner 0.26 225 5.95 0.28 Overall Menu (Goal Value) 0.32 152 8.95 0.28 Question 2.b. Results of Changes Made to Chalupa Dinner Item Food Cost % (in decimal form) Number Sold Selling Price Variable Cost % (in decimal form) Goal Value Chapter 10, Question 3 3. a. Per Unit (Guest) Percentage SP VC CM .........................................................................CONTINUED................................................................ [Show More]

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