with formulas

Table 2. Please conduct a menu engineering analysis, filling in the table below. MENU ITEM NAME SOLD (Menu Mix) MENU ITEM MIX | ABC ITEM ITEM PRICE CM MMCOST TOTAL ITEM COST TOTAL ITEM TOTAL MM% CM REVENUE ITEM CM CATEGORY CATEGORY MENU ITEM CLASS PROFIT FACTOR COST 422 Chicken Marsala Filet Mignon Lobster 12.72%$ 4.89 $16.00 9.64% 56,45 18.95 320 142 3.599 $12.5328.00 4.28.5 8.47 $19.50 11.09 6.111735 368 157 4.73%. $11.92 25.00 32 1.57% 16.12$16.75 Veal Provencale Grilled Salmon King Crab leps Steamed Mussels Grilled Vegetable Plate Blackened Chicken Stuffed Sole 38 1.15%.5 3.66 $9.95 164 4.94% $ 4.67 $15.95 128 3.86S 6.27 $12.95 Fish and Chips 127 3.83% 84.32 10.951 Tenderloin Tips 114 Veal Oscar 143 3.44% 5.63 $14.95 4.31% 7.15$19.95 4.88%$ 7.92 $19.95 5.3213 5.13 $14.95 Heel Wellington 162 IN Penne Arabiata Porterhouse Steak 295 8.89% 8.57 $19.95 11.57 $ 7.14 $15.95 Roast Ribs 384 Total Menu Items Sold Table 2: 3,318 Once you have completed the worksheet, find the following totals: Total Menu Cost: Total Menu Revenue: Total Menu CM Average Menu Mix (%) Average Menu Item Contribution Margin (S): Menu Food Cost (%)