Question: Questions and Problems (2) List and explain the three goals of sales control. a). b). c). (5) Distinguish between homogeneous and differentiated products. (14) a).
Questions and Problems
- (2) List and explain the three goals of sales control.
a). b). c).
- (5) Distinguish between homogeneous and differentiated products.
- (14) a). The owner of Nagano Restaurant projects labour costs of 36 percent and fixed costs of 28 percent, and wants to plan for profit of 12 percent. What food cost percent should be projected? (Assume no alcoholic beverages are served.)
b). Using the food cost percent from Question 3a, what menu sales prices would be suitable for each of the following?
Portion Costs
Item A $1.94
Item B 2.26
Item C 4.40
Item D 2.88
Item E 2.42
- (15) The owner of Gideon's Restaurant realizes that her establishment is offering homogeneous products that are extremely price sensitive. At current costs and sales, the business is unprofitable. She wants to take steps to turn the business around. What suggestions can you offer to help this owner make the business profitable?
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