TV - XX A.D - ALT T Normal No Spac. Heading Font Paragraph Styles Year ended Food and beverage costs 12/31/2014 of hotel rooms & suites 763,400,000 12/31/2013 47,221 702,900,000 12/31/2012 46,420 697.400,000 12/31/2011 46,981 732,270,000 12/31/2010 47,179 683.430,000 12/31/2009 46,211 655,600,000 12/31/2008 46,013 703,450,000 12/31/2007 47,366 788,150,000 41,943 12/31/2006 767,360,000 41,866 12/31/2005 574,530,000 12/31/2004 40,228 305,910,000 18,942 12/31/2003 280,720,000 16,258 12/31/2002 264,660,000 16,006 12/31/2001 255,640,000 14.958 12/31/2000 250,800,000 12,718 12/31/1999 240,460,000 12,936 12/31/1998 128,260,000 12,854 12/31/1997 113,960,000 9,017 12/31/1996 105,490,000 7,126 12/31/1995 100.650.000 6,310 12/31/1994 91,080,000 6,234 12/31/1993 89.100.000 6,159 15. When using the high-low method to calculate variable cost estimates, the first step is tontify the high and low volume numbers. The high is the low is (a) 47,221; 6,159 w of hotel rooms & suites (b) 47,366; 5,159 Hof hotel rooms & Suites (c) 46,420; 6,234 of hotel rooms & Suites (d) 6,234; 47,221 of hotel rooms & suites Pap4 16. After identifying the high and low volume numbers, the second step in identifying variable cost estimates is to identify the high and low total cost numbers associated with the volume. The high is the low is (a) $703,450,000;$29,100,000 (b) $763,400,000 $89,100,000 (c) $702,900,000; 591,080,000 (d) $91,080,000; $763,400,000