a. Budgeted liquor sales at a banquet were 1,500 drinks at $3.15 each.

Actual sales were 1,550 drinks at $2.85 each. Determine the price and sales volume variances.

b. Banquet food sales for a month were estimated to be 20,000 covers at $10.80 each. Actual sales were 21,000 customers at $11.25 each.

Determine the price and sales volume variances.

c. Budgeted banquet food cost for a week was 1,000 covers at $6.00 each. Actual covers were 980 at $6.20 each. Determine the cost and sales volume variances.

d. A snack bar budgets 12,000 covers with an average check of $5.45, and an average cost per customer of $2.05. Actual results were 12,800 customers, and an average check of $5.27; average cost per cover was

$2.01. Determine the price and sales volume variances for sales revenue, and the cost and sales volume variances for the expense.

e. At a convention buffet, 450 customers are expected, and it is estimated that one waitress will be required for each 30 anticipated guests

(for serving beverages). Basic wage rate is $7.25 an hour, and a minimum of four hours must be paid each waitress. No overtime is anticipated, but it might occur. Calculate the budgeted payroll cost for this function. After the event, payroll records indicate that a total of 64 hours were actually worked at a total actual labor cost of $453.12.

Analyze total payroll for cost and quantity variances.