ch10
Chapter 10, Question 1. a.
Menu Item
Number Sold
Selling Price
Total Sales
Item Cost
Total Cost Item
Contribution Margin Total
Contribution Margin
Food Cost %
Fajita Pla
...
ch10
Chapter 10, Question 1. a.
Menu Item
Number Sold
Selling Price
Total Sales
Item Cost
Total Cost Item
Contribution Margin Total
Contribution Margin
Food 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
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