Dorquay Hotel has a dining room which has the capacity to seat 50 guests. It is opened for breakfast and lunch seven days a week. During January 2016, management has forecast the seat turnover for breakfast to be 2.5 times and for lunch 2 times, with the average bill to be $20 for breakfast and $40 for lunch. Beverage revenue is usually 10 per cent of the breakfast revenue and 25 percent of the lunch revenue.

Required
a. Calculate budgeted total revenue of food and beverage for January 2016.
b. What actions could the dining room manager take to increase beverage sales?