$450,000 $10,000 Variable costs per room sold $10,000 $10,000 $10,000 $450,000 $15 $15 $10,000 Occupancy rate $20 $20 65% 70% $20 65% 75% 80% Required: Compute the average daily room rate for each alternative. To minimize the calculations. consider using a spreadsheet program. Problem 21 Bobbie's Place has not changed its menu in three years. Recently, the owner, Bobbie Schmidt, read about menų engineering and desires your assistance in analyzing the dinner menu. The seven dinner entrées, their selling prices, costs, and the menu counts for a recent month are as follows: Selling Price Food Number for Cost Sold Sirloin steak King crab Lobster $ 9.95 15.95 $3.00 240 50 6.00 8.00 18.45 14.50 60 4.25 300 Prime rib Whitefish New York strip Chicken à la king 8.75 Ho 2.50 80 12.45 5.75 180 8.50 2.60 280 Required: 00.00 1. Complete a menu engineering worksheet using the format of Exhibit 15. 2. What recommendations would you offer the owner based on your analysis? besce Exhibit 15 Menu Engineering Worksheet Menu Engineering Worksheet Restaurant: Date: Meal Period: (L) Menu CM (P) (C) Menu Mix (E) Item (F) Item CM (H) Menu (R) (D) Item Food Cost (G) Menu Costs (S) (T) (B) Number Sold (A) CM Menu Item Classification MM% Selling Price Revenues Menu Item Name (MM) (E-D) (D*B) (E*B) (F*B) Category Category Decision Column Totals: K = 1/J O = M/N Q = (100%/items) (70%) %3D Additional Computations:
$450,000 $10,000 Variable costs per room sold $10,000 $10,000 $10,000 $450,000 $15 $15 $10,000 Occupancy rate $20 $20 65% 70% $20 65% 75% 80% Required: Compute the average daily room rate for each alternative. To minimize the calculations. consider using a spreadsheet program. Problem 21 Bobbie's Place has not changed its menu in three years. Recently, the owner, Bobbie Schmidt, read about menų engineering and desires your assistance in analyzing the dinner menu. The seven dinner entrées, their selling prices, costs, and the menu counts for a recent month are as follows: Selling Price Food Number for Cost Sold Sirloin steak King crab Lobster $ 9.95 15.95 $3.00 240 50 6.00 8.00 18.45 14.50 60 4.25 300 Prime rib Whitefish New York strip Chicken à la king 8.75 Ho 2.50 80 12.45 5.75 180 8.50 2.60 280 Required: 00.00 1. Complete a menu engineering worksheet using the format of Exhibit 15. 2. What recommendations would you offer the owner based on your analysis? besce Exhibit 15 Menu Engineering Worksheet Menu Engineering Worksheet Restaurant: Date: Meal Period: (L) Menu CM (P) (C) Menu Mix (E) Item (F) Item CM (H) Menu (R) (D) Item Food Cost (G) Menu Costs (S) (T) (B) Number Sold (A) CM Menu Item Classification MM% Selling Price Revenues Menu Item Name (MM) (E-D) (D*B) (E*B) (F*B) Category Category Decision Column Totals: K = 1/J O = M/N Q = (100%/items) (70%) %3D Additional Computations:
Chapter1: Financial Statements And Business Decisions
Section: Chapter Questions
Problem 1Q
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Transcribed Image Text:$450,000
$10,000
Variable costs per room sold
$10,000
$10,000
$10,000
$450,000
$15
$15
$10,000
Occupancy rate
$20
$20
65%
70%
$20
65%
75%
80%
Required:
Compute the average daily room rate for each alternative. To minimize the calculations.
consider using a spreadsheet program.
Problem 21
Bobbie's Place has not changed its menu in three years. Recently, the owner, Bobbie Schmidt,
read about menų engineering and desires your assistance in analyzing the dinner menu.
The seven dinner entrées, their selling prices, costs, and the menu counts for a recent month
are as follows:
Selling
Price
Food
Number
for
Cost
Sold
Sirloin steak
King crab
Lobster
$ 9.95
15.95
$3.00
240
50
6.00
8.00
18.45
14.50
60
4.25
300
Prime rib
Whitefish
New York strip
Chicken à la king
8.75
Ho 2.50
80
12.45
5.75
180
8.50
2.60
280
Required:
00.00
1. Complete a menu engineering worksheet using the format of Exhibit 15.
2. What recommendations would you offer the owner based on your analysis?
Transcribed Image Text:besce
Exhibit 15
Menu Engineering Worksheet
Menu Engineering Worksheet
Restaurant:
Date:
Meal Period:
(L)
Menu
CM
(P)
(C)
Menu
Mix
(E)
Item
(F)
Item
CM
(H)
Menu
(R)
(D)
Item
Food
Cost
(G)
Menu
Costs
(S)
(T)
(B)
Number
Sold
(A)
CM
Menu Item
Classification
MM%
Selling
Price
Revenues
Menu Item Name
(MM)
(E-D)
(D*B)
(E*B)
(F*B)
Category
Category
Decision
Column Totals:
K = 1/J
O = M/N
Q = (100%/items) (70%)
%3D
Additional Computations:
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