D # Menu E G H Items Number Items Sold Menu Mix % Food Cost Item Contribution 1 Roast Beef 4 first digits of student # Margin Selling Price Menu Cost Menu Revenue Menu Cost Margin 2 Shrimp 3.75 12.00 2352 3 5.70 Sea Food Plate 17.00 1562 9.08 4 Steak 21.00 2801 7.25 21.00 5 Veal 4071 5.45 17.00 6 Lamb 4756 5.54 18.00 7 Salmon 3691 6.07 20.00 8 Pizza 5918 2.03 14.00 9 Trout 2692 9.06 24.00 10 Pasta 4 Last Digits of Student # 5.45 21.00 Totals: Number of Items on Menu 10 Menu Food Cost Menu Food Cost/Menu Revenue CM/MM Category Menu Item Category total Item CM / total # of items on menu HIGHHIGH STAR Average CM HIGHLOW PUZZAL Average % Menu Mix LOWHIGH PLOWHORSE LOWLOW DOG Page Layout15 Menu Food Cost Menu Food Cost/Menu Revenue CM/MM Category M 16 Average CM total Item CM / total # of items on menu HIGHHIGH ST 17 Average % Menu Mix HIGHLOW PL 18 LOWHIGH PL 19 LOWLOW D 20 21 22 23 24 Assignment : 25 1. Complete the following chart 26 2. Once you have classified each menu item from part 1, explain what actions should be taken with each item and why. 27 3. Using the Information Below, and food cost fron the chart above, calculate selling price for the times: 28 Food/Beverag Item e Cost ($) 29 30 Tea $0.22 $16 31 10oz Striploin Turkey Sandwich $2.82 32 33 Spaghettini $3.47 $3.75 34 House Wine Glass Sheet1