Using the Excel workbook that is in conjunction with the reading assignment found in this week's content complete the following by applying your Knowledge:

1. If the food cost is 30 percent, how much did the food actually cost?
   1. If the beverage cost is 25 percent of beverage sales, how much did the beverages cost?
   2. If the labor cost is 28 percent, how much money does that represent and how much is left over for other costs and profit?
2. If a 33 percent food cost is required and a menu item sells for $16.95, what is its cost supposed to be?
3. Sales at your restaurant for the month of October are $685,324. If a 25 percent labor cost is expected, what would that be in dollars?
4. Calculate, using the XLSX document below, the income statement and budget forecast comparison. (Sample on page 291). After completing the form determine the monthly variance for each category. See below:
   • Week 6 Assignment - Italian Restaurant Analysis.xlsx.
5. Finally, after completing the variance determine action steps that you would take to control the costs. For a real-life example, imagine that the numbers you are looking at, have been caused by the pandemic COVID19. As a manager what changes do you suggest for getting costs back in control while still maintaining quality (see all of chapter 10 and referenced chapter 7 on page 290). What would be your priorities?