1) Using the information you've learned from class and from the pricing module, calculate an appropriate selling price for each of the items listed below. Whole, free range, roasted chicken- $18 food cost Roasted heirloom carrots - $1.75 food cost Side of macaroni and cheese - $2.26 food cost

2) Most restaurants aim to have an overall food cost percentage of 30%. Provide an example of an item that would normally have a food cost percentage under 30% and explain why that is priced below the target?

3) You are the manager of a non-profit, members only, dining club. Your current sales projections for next Saturday are $11,236. If your target labour cost percentage is 34%, what is your budget, in dollars, for pext Saturday?

4) Restaurants often send out surveys to gather information on their potential or current guests. List 3 questions that might be included on a survey and explain why a restaurant might want to ask those questions?

5) Explain the importance of menu engineering?

6) There are 3 possible outcomes when purchasing items for a restaurant: the right amount was ordered, too much was ordered or too little was ordered. Explain how over ordering or under ordering affect the profitability of the restaurant?

7) Menu items can be classified into 4 categories based on their popularity and profitability. Given the information below, classify each menu item. Pasta - high popularity, high profitability Baked artichokes - low popularity, low profitability Garlic Bread - high popularity, low profitability Lemon Salmon - low popularity, high profitability

8) It is the end of the 1 st quarter of 20XX at your restaurant and have noticed that you have missed some important targets. You have been provided the following information from the income statement: Food Costs - $200,000 Food Cost - 40% (Target is 31%) Labour Costs - $180,000 Labour Cost % - 36% (Target is 25%) Marketing - 5% (Target is 7%) Explain corrective courses of action to help the restaurant achieve its food cost, labour cost and marketing cost targets next quarter.

9) If you expected next week's revenue to be $83,127 what would your advertising budget be?

10)Which of the following items would you prefer to sell and why? Homemade Garlic Loaf- $6 Menu Price, 12% food cost Shrimp Cocktail- $18 Menu price, 50% food cost French Onion Soup- $11 Menu Price, 30% food cost

11) Explain how a well planned dining room and FOH area can positively impact service?

12) The following are approximate capacities of employees at each position: Host: 120 Guests per meal period Server: 50 guests per meal period Cook: 50 guests per meal period You are expecting 164 guests during an upcoming meal period. How many hosts, servers and cooks do you need to schedule?

13) We discussed the value of an item's form in class. Explain form value and how restaurants can take advantage of it?

14)Explain how direct competition nearby can be beneficial when choosing a location?

15)Other than moving an item to the first position in its category on a menu, list 3 other ways to highlight items on a menu?

16)Calculate the cost per view (person reached) of each of the following advertising mediums. Influencer: $4,575 cost for 25,000 followers Menu Flyers: $2,277 cost for 11,000 flyers with delivery Toronto Life Magazine: $5,000 cost, monthly distribution of 60,000 magazines