Question: HTM 210 Food & Bev Serv Mngt; Section 701 Restaurant Food & Beverage Cost Control Project Paper (Worth 13 points) Please answer all the

HTM 210 Food & Bev Serv Mngt; Section 701 Restaurant Food & Beverage Cost Control Project Paper (Worth 13 points) Please answer all the Yellow blanks & include the process of your calculation. (For instance, 2+3-5) You must interpret (e.g, which menu items are doing well or bad, whether your bar management went well) your number results properly as discussed during class to obtain full credits. Menu Engineering MENU ITEM #SOLD (MM) MENU MIX % (MM%) ITEM FOOD COST ITEM ITEM PRICE CM MM% CAT. CM CAT. MENU ITEM CLASS. Chicken Salads 50 4 12.95 Meatball Sandwich 70 4 13.95 Very Berry 110 3 8.95 Smoothie Vanilla Ice-Cream 60 1.50 4.95 Taco Fries 90 2.50 9.95 Totals N/A N/A N/A N/A N/A N/A Total number of Items on the menu: 5 Ave. MM% 14% Ave CM S $10.30

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