# Menu Items		Number Items Sold	Menu Mix %	Food Cost	Item Contribution Margin	Selling Price	Menu Cost	Menu Revenue	Menu Cost Margin	C.M Cat	M.M Cat	Menu Item Class
1	Roast Beef	1301		$ 3.75		$ 12.00
2	Shrimp	2352		$ 5.70		$ 17.00
3	Sea Food Plate	1562		$ 9.08		$ 21.00
4	Steak	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	227		$ 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
		Average CM		total Item CM / total # of items on menu			HIGHHIGH	STAR
		Average % Menu Mix						HIGHLOW	PUZZAL
								LOWHIGH	PLOWHORSE
								LOWLOW	DOG
		Assignment :
		1. Complete the following chart
		2. Once you have classified each menu item from part 1, explain what actions should be taken with each item and why.
		3. Using the Information Below, and food cost front the chart above, calculate selling price for the times:
		Item	Food/Beverage Cost ($)
		Tea	$0.22
		10oz Striploin	$16
		Turkey Sandwich	$2.82
		Spaghettini	$3.47
		House Wine Glass	$3.75