read the Case Study Scenario and then answer the questions that follow. 10. You have just been contacted by the Food and Beverage Manager who has queried the amount of Sake that the Bar Manager said was needed. Instead of an estimate of 3 bottles per week, the F&B Manager believes it will be more realistic if the quantity was forecasted based on recent sales figures for spirits. The F&B Manager has told you: - The Bar is selling approximately 45 bottles of spirits per week - A serve of Sake is 60 mls - A bottle of sake is 720 mls - Sales of Sake are expected to be 5% of spirit sales - A serve of spirits is 30 mls and the bottle holds 750 mls. How many bottles of Sake will you order for the first month? Please show your calculations. 11. The Food and Beverage Manager has also advised you that the Bar wants to charge no more than $12 for a 60 ml serve of Sake and needs to show a 100% mark-up on landed in-store cost prices: what is the maximum you can spend on a bottle of Sake to meet this job costing requirement? Please show your calculations. 12. The kitchen has advised you that they have done some food costing calculations on their new dish, and it imperative that the two dehydrated seaweeds combined do not cost more than $3.55 for 250 gms in order for them to set the selling price they want, and to obtain the food cost percentage they need to achieve: given these figures, what is the maximum you can spend on one kilogram of combined seaweed? Please show your calculat