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E Chapter 10, Question 5 a. Complete the following grid, and determine her before tax profit. Per Unit (Guest) Percentago SP VC CM Fixed costs Desired after-tax profit Tax rate Before-tax profit $170,000.00 $24,000.00 40% b. Using the information from part a, calculate the following. (Use the ROUNDUP function for "Rounded up-Break-even point in guests served" and "Rounded up-Guests served to achieve desired after-tax profit.") Break-even point in sales dollars Break-even point in guests served Rounded up = Sales dollars to achieve desired after-tax profit INI Guests served to achieve desired after-tax profit Rounded up = c. After these changes, what are Eunice's sales dollars and guests served to achieve her after-tax profit? Complete the following grid and calculations. (Use the ROUNDUP function for "Rounded up-Guests served to achieve desired aftertax profit.") Per Unit (Guest) Percentage SP VC CM Fixed costs Sales dollars to achieve desired after-tax profit Guests served to achieve desired after-tax profit Rounded up = 5. Eunice manages a Thai restaurant in a primarily Asian section of a major West Coast city. She is interested in determining dollar sales and number of guests needed to break-even and to generate her desired profits. Her check average (selling price) is $16.00, her variable cost per unit (guest) is $6.60, and her fixed costs are $170,000. a. Complete the following grid, and determine her before-tax profit. b. Using the information from part a, calculate the following. (Spreadsheet hint: Use the ROUNDUP function for "Rounded up-Break-even point in guests served and Rounded up-Guests served to achieve desired after-tax profit.") E Chapter 10, Question 5 a. Complete the following grid, and determine her before tax profit. Per Unit (Guest) Percentago SP VC CM Fixed costs Desired after-tax profit Tax rate Before-tax profit $170,000.00 $24,000.00 40% b. Using the information from part a, calculate the following. (Use the ROUNDUP function for "Rounded up-Break-even point in guests served" and "Rounded up-Guests served to achieve desired after-tax profit.") Break-even point in sales dollars Break-even point in guests served Rounded up = Sales dollars to achieve desired after-tax profit INI Guests served to achieve desired after-tax profit Rounded up = c. After these changes, what are Eunice's sales dollars and guests served to achieve her after-tax profit? Complete the following grid and calculations. (Use the ROUNDUP function for "Rounded up-Guests served to achieve desired aftertax profit.") Per Unit (Guest) Percentage SP VC CM Fixed costs Sales dollars to achieve desired after-tax profit Guests served to achieve desired after-tax profit Rounded up = 5. Eunice manages a Thai restaurant in a primarily Asian section of a major West Coast city. She is interested in determining dollar sales and number of guests needed to break-even and to generate her desired profits. Her check average (selling price) is $16.00, her variable cost per unit (guest) is $6.60, and her fixed costs are $170,000. a. Complete the following grid, and determine her before-tax profit. b. Using the information from part a, calculate the following. (Spreadsheet hint: Use the ROUNDUP function for "Rounded up-Break-even point in guests served and Rounded up-Guests served to achieve desired after-tax profit.")