1. Describe the ways a poorly planned dining area affects guest experience andoperational efficiency.2. You expect next Saturdays sales revenue to be $(First 5 Digits of your StudentID). If your target labour cost percentage is 18%, how much money can you spendon labour that day and still hit your budget? Please show all calculations.3. Suppose you have a restaurant of 350 seats. The last 4 digits of your studentnumber is the amount of expected guests for next Saturday. If your restaurantused a cook to guest ratio of 1: First 3 Digits of your Student ID, how many cookswould you schedule?4. What are some of the benefits and drawbacks of staffing your restaurant byusing your target labour cost percentage and predicted future sales