HEM 403 TCM 1. (20 points) Consider the following data from a restaurant Item Number Revenue Food Cost Food Cost CM Sold % Steak 4 12.7 4.46 Chicken 6 8.45 3 salad Turkey 8 2.80 breast Fish 13.15 4.65 platter Dinner 8 9.5 3.75 Salad ON 3 a Calculate Food Cost Percentage, Contribution Margin and Total Contribution Margin b. Explain the results. Which items cost you more to produce and which ones bring the most profit? C. Identify the Star, Plowhorses, Puzzle and Dog items for this restaurant. d. If you were to eliminate an item from this list, which one would you eliminate and why? What non- financial factors you might have to take into consideration when making this decision