ch10 Homework

Chapter 10 Q 2 Chapter 10, Question 4 Goal Value Analysis Data Item 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 Taco Dinner 0.26 225 $5.95 0.28 Chalupa Dinner 0.28 125 $8.95 0.28 Burrito Dinner 0.33 168 $9.95 0.28 0.32 152 $8.95 0.28 Goal Value Analysis Results Item Enchilada Dinner 0.35 200 $9.95 0.28 Taco Dinner 0.26 225 $5.95 0.28 Burrito Dinner 0.33 168 $9.95 0.28 Fajita Plate 0.38 147 $12.95 0.28 Chalupa Dinner 0.28 125 $8.95 0.28 Mexican Salad 0.30 117 $7.95 0.28 Menudo 0.25 82 $6.95 0.28 b. Help Garikai calculate the Goal Value for the chulupa dinner if he lowers the selling pri Results of Changes Made to Chalupa Dinner a. Using the following goal value analysis data, help Garikai analyze the restaurant's menu items. Food Cost % (in decimal form) Number Sold Selling Price Variable Cost % (in decimal form) Overall Menu (Goal Value) After computing the following goal values, sort (in descending rank order) by goal value. include the overall menu in the appropriate rank order. Spreadsheet hint: Calculate the g placing the ENTIRE goal value formula for each item in the Goal Value column as follows %) x item popularity x selling price x (1 - (variable cost % + food cost %)). The table will n correctly if partial calculations for goal value exist in columns A, B, C, or D. For example, calculate (1 - food cost %) in the A column or (1- (variable cost % + food cost %)) in the D "A" Food Cost % (in decimal form) "B" Number Sold "C" Selling Price "D" Variable Cost % (in decimal form)

Chapter 10 Q 2 Item Chalupa Dinner 0.29 150 $8.55 0.29 "A" Food Cost % (in decimal form) "B" Number Sold "C" Selling Price "D" Variable Cost % (in decimal form) If he makes these changes, will the chalupa dinner meet or exceed the overall menu goal value? Should these changes? Answer: He should make the changes because he will then be greater than the menu goal.

Chapter 10 Q 2 Goal Value 382.4 d Garikai make

Chapter 10 Q 3 Chapter 10, Question 5 Per Unit (Guest) Percentage SP $16.00 100% VC $5.60 35.0% CM $10.40 65.0% Fixed costs $170,000.00 Desired after-tax profit $24,000.00 Tax rate 40% Before-tax profit $40,000.00 $261,538.46 16,346.2 Rounded up = 16,347 $206,923.08 18,653.8 Rounded up = 18,654 a. Complete the following grid, and determine her before- tax profit. b. Using the information from part a, calculate the following. (Use the ROUNDUP function for “Rounded up—Break-even point in guests served” and “Rounded up—Guests served to achieve desired after- tax profit.”) Break-even point in sales dollars Break-even point in guests served Sales dollars to achieve desired after-tax profit Guests served to achieve desired after-tax profit c. After these changes, what are Eunice’s sales dollars and guests served to achieve her after-tax profit? Complete the following grid and calculations. (Use the ROUNDUP function for “Rounded up—Guests served to achieve desired aftertax profit.”)