1 Chapter 10, Question 2 3 Garikai is a manager at Boniso s Mexican Restaurant (from the and he believes 4 that goal value analysis, rather than Boniso's analysis, is a better way to study the profitability of his menu items. sis data, help Garikai analyze the restaurant's menu items. After computing the foliowing goal values, sort (in descending rank by goal value Be sure to include the overall menu in the appropn rank order. Spreadsheet hint. Calculate the goal value by placing the ENTIRE Goal value ate formula for each item in the Goal value column as follows (1 Food Cost x em Popularity x Selling Price x (1 variable cost 5% Food Cost The table will not sort correctly if partial calculations for Goal value exist in 10 Food Cost in the D column 12 Goal Value Analysis Results Food Cost Number Selling Variable Cost 13 item (in decimal form) Sold Price (in decimal form) Goal Value 14 Fapta Plate 0.38 147 $12.95 0.28 15 Enchilada Dinner 35 200 39 95 028 028 16 Menudo 0.25 82 $6.95 0 30 17 Mexican Salad 117 $795 0.28 0.28 125 $8.95 28 18 Chalupa Dinner 0.28 19 Burrito Dinner 0.33 168 $9.95 020 20 Taco Dinner 225 $5.95 0.28 Overall Menu 21 (Goal Value) 0.28 0.32 152 $8.95