11. A restaurant handles 180 customers but has 6 errors during service on Monday. The same restaurant handles 220 customers but has 8 errors during service on Tuesday. Calculate the errors per cover for each day. Assuming each error results in a guest having to wait for a dish to be remade, on which day did the restaurant staff provide higher quality service to its guests overall, as measured solely by the errors per cover rate? List five factors within the control of management that impact labor cost. Calculate the prime cost for a restaurant that has a cost of goods sold of $36,000 and a labor cost of $66,000 for the month of March. Using the information from question 13, calculate the prime cost percentage if the restaurant has sales of $161,000 in March. The restaurant from questions 13 and 14 sees an increase of $2,000 in its cost of goods sold and an increase of $1,000 in its labor cost in April. Sales for April are $165,000. Calculate the prime cost percentage for April. Did the restaurant control costs better in March or in April? nent to hit a labor cost percentage of 30% ? Why rhy not