Complete the menu engineering report on the next page by replacing the question marks (?) with values. Round all calculation to hundredth (.00) unless the number naturally rounds up to a whole number or tenth of decimal. The question has 2 parts and is worth 2 pt. 1) MENU ENGINEERING WORKSHEET

Date: 12/1/2021 Restaurant: Downtown Grill Meal Period: Lunch (A) (B) (C) (D) (E) (F) (G) (H) (L) (P) (R) (S) Menu Item Name Number Sold (MM) Menu Mix (%) Item Food Cost Item Selling Price Item CM Menu Costs Menu Revenues Menu CM (B x F) CM Category MM% Category Menu Item Classification Beef sirloin 100 ? 8.06 13 ? ? ? ? ? ? ? Spicy beef 200 ? 10.98 18 ? ? ? ? ? ? ? Curry chicken 150 ? 4.98 8 ? ? ? ? ? ? ? Grilled sea bass 400 ? 11.20 18 ? ? ? ? ? ? ? Smoked salmon 500 ? 12.59 20.5 ? ? ? ? ? ? ? Veggie frittata 100 ? 4.98 8 ? ? ? ? ? ? ? N I J M Total ? ? ? ? O=M/N Q = (100%/items) x (70%) ? ? 2) a) Based on this report, why all stars are not equal? b) What item generates the highest contribution margin? c) If you were the manager of this restaurant, what menu item/s would you remove? d) What does this particular report help the manager to understand?