1. Describe the ways a poorly planned dining area affects guest experience and operational efficiency. (5 Marks) 2. You expect next Saturday's sales revenue to be $(First 5 Digits of your Student ID). If your target labour cost percentage is 18%, how much money can you spend on labour that day and still hit your budget? Please show all calculations. (5 Marks) 3. Suppose you have a restaurant of 350 seats. The last 4 digits of your student number is the amount of expected guests for next Saturday. If your restaurant used a cook to guest ratio of 1: First 3 Digits of your Student ID, how many cooks would you schedule? (5 Marks) 4. What are some of the benefits and drawbacks of staffing your restaurant by using your target labour cost percentage and predicted future sales? (Hint: Look at the explanation of the excel spreadsheet in the video)