duction: Developing a budget and marketing plan Unit Outcomes addressed in this assignment: Review fundamentals of financial management. Develop an expense budget based on anticipated costs. Develop a basic marketing plan for a foodservice operation. Course Outcome addressed in this assignment: NS313-6: Analyze strategies for sound financial, performance and business management. Assignment Details: Part 1: Using the foodservice establishment you previously developed in Unit 6, and based on concepts introduced in the Unit 8 readings, anticipate your major expenses and prepare a budget worksheet of these expenses. Try to be as detailed and realistic as possible by including estimated expenses for labor, food, beverage and other necessary operating costs. Describe your planning process and explain, with supporting reasons, the type of budget you think would be appropriate for your operation. Part 2: Using the same foodservice establishment, and based on concepts introduced in the Unit 8 readings, develop a basic marketing plan. Include your mission statement, at least two core values, and a SWOT analysis