Mark is a Food and Beverage Manager in Down Tree restaurant. He would like to calculate the contribution margin for his restaurant for better performance. How does he calculate CM? Data is given - Total revenue for last three months $ 80,000, raw material $ 12,000, variable labor $ 8000, delivery charge $6000. a. 51,000. b. 53,000. c. 54,000. d. 60,000. Question 32 Not yet answered Marked out of 1 Not flaggedFlag question Question text A menu that offers a choice of appetizer, full entree with sides, and a dessert for one price is called. a. table d'hote. b. prixe fix. c. fixed. d. California. Question 33 Not yet answered Marked out of 1 Not flaggedFlag question Question text Menu engineering aims to maximize profitability by focusing on menu items in the ____________ quadrant. a. Plowhorses b. Dogs c. Puzzles d. Stars

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