13) A restaurant budgets for a standard weekly labor cost of $4,730, and a forecast sales figure of $14,800. The actual weekly labor cost this week was $5,028, and the actual sales were $15,862. Calculate the standard and the actual labor cost percent for this week.

14) A restaurant has a monthly food cost of $6,248, a monthly labor cost of $7,370, and monthly sales of $25,379 (all in the same month). What is the prime cost and prime cost percent for this month in the restaurant? _________________ _______________________

15( In July last year, a restaurant had 3,742 customers. Management expects a 3.8% increase in customers this July over last July. If the current check average is $31.06, calculate the number of customers and the amount of sales revenue management expects this July. _______________ ________________

16) List three examples of qualitative data that might cause a manager to adjust an initial customer forecast.

________________ __________________ ______________________

17) In a certain caf, only about 84% of customers order entres for dinner. Of those, 18.7% consistently order the steak frites. If the forecast for dinner tomorrow is 106 customers, how many orders of steak frites should the chef expect to sell? __________________

19) For each of the following 4 possible classifications of menu items in a menu analysis, state what action you would take as a manager to improve profitability. For actions to take, select from the following: reduce food cost, substitute a new dish, leave alone, or relocate on the menu; do not repeat answers.

Star: __________________________

Plowhorse: _____________________

Puzzle: ________________________

d) Dog: __________________________

21) A restaurant has annual fixed costs of $84,000 and a variable rate of 0.712. The check average is $48.33. If the manager wants to generate a profit of $50,000 for the year, how much business must he generate, both in terms of dollars and in customers? __________________ ________________________

22) Using the information in question 21, determine at what point the restaurant breaks even in sales dollars. ________________________

23) Describe the difference between a fixed cost and a variable cost. ______________________________________________________________________

24) List 3 examples of internal marketing and 3 examples of external marketing.

Internal: _____________________ _______________________ ________________________

External: _____________________ _______________________ ________________________