Do problems 1 and 2

Financial information for a restaurant's beverage operation is as follows: Beverage Cost Percent By what amount could profit levels have been increased if actual beverage cost percentages were on target with estimated standard costs? Problem 2 Food revenues are $850,000; beverage revenues are $110,000. There is a 1-percent variance between standard and actual food costs and a 4-percent variance between standard and actual beverage costs. Which operation (food or beverage) likely has the most significant control problem? Why