1. David Berger is the F&B director at the private membership Fox Ridge Country Club. He is implementing a new dining room menu and has calculated menu prices for the six new entre items the menu will include, Review the worksheet below and then answer the questions that follow. Menu Item New York Strip 1/2 Duckling Veal Chop Roasted Free Range Chicken Pork Medallions Portabella Mushroom Pasta Selling Price Product Cost $27.97 $11.32 $26.97 $10.24 $30.97 $11.35 $17.97 $5.75 $23.97 $4.54 $18.97 $3.36 Per Serving Labor Cost $ 2.95 $ 2.95 S 1.95 $ 2.55 s 2.1 $ 3.95 Please calculate food cost percentage, prime cost, and contribution margin. Food Cost% Prime Cost Menu Item New York Strip 1/2 Duckling Veal Chop Roasted Free Range Chicken Pork Medallions Portabella Mushroom Pasta Contribution Margin s s $ S $ s 2. Fawzia Mohamed is the GM and RM of a popular 200-seat family-style Italian restaurant open only for dinner. Nightly, she calculated a variety of statistics that help her better understand the revenue-generation abilities of her operation. Complete the revenue generation report she has developed using today's data and then answer the questions that follow: Nightly Revenue Generation re-cap Date: Today Hour of Operation Guests Served Check Average Revenue 5-6 PM 124 $11.25 6-7 PM 241 $13.25 7-8 PM $13.97 S5.588 8-9 PM 234 S12.98 9-10 PM 102 $1.096.50 Table Turns A. How many guests did Fawzia's serve on this night? B. What was Fawzia's total revenue for the night? C. What was Fawzia's check average for the night? D. What would Fawzia calculate her restaurant's table turns for the night to be? Formulas and Concepts 18 Product cost percentage Product cost/Selling price - Product cost percentage Prime cost: The sum of the product cost and labor cost required to produce a menu item. Product cost + Labor cost-Prime cost Contribution margin (CM): The profit (margin) that remains after a product's cost is subtracted from its selling price. Selling price - Product cost - CM Turn (table): The number of times a table (or seat) is used during the same dining period. Number of guests served Table turns Number of available seats Check average: The mean amount spent per visit by each restaurant guest during a designated time period (e.g., by day part (lunch or dinner) or calendar period (daily, weekly, or monthly). Total revenue Check average Guests served