AS-3 LO 1 What items should be included when determining the full cost of a service? AS-15 LO 3 For menu engineering, list and describe the four rankings that reflect a menu item's profitability and popularity. AS-16 LO 3 What three important factors should menu engineering consider? AS-20 LO 4 For a one-year period, if a hotel has 60 rooms with an occupancy rate of 75%, what is the number of room nights to be sold