1. Help me answer part (A) in the images below.

2. Also, Please help me answer this quick question: Define variable costing and absorption costing. What are some of the benefits to a manager from using variable costing instead of absorption costing for internal decision-making? What are your thoughts on each?

The Grand Inn is a restaurant in Flagstaff, Arizona. It specializes in southwestern style meals in a moderate price range. Paul Weld, the manager of Grand, has determined that during the last 2 years the sales mix and contribution margin ratio of its offerings are as follows. Paul is considering a variety of options to try to improve the profitability of the restaurant. His goal is to generate a target net income of $120,000. The company has fixed costs of $1,345,200 per year. Calculate the total restaurant sales and the sales of each product line that would be necessary to achieve the desired target net income. (Round intermediate calculations to 3 decimal places e.g. 0.251 and final answers to 0 decimal places, e.g. 2,510.) Total restaurant sales $