1. Menu Engineering Worksheet: First of all calculate each box below. Then decide menu item classification. (.30 points X 21-6.30 points) Lastly explain what would be action of restaurant manager for each item (3.70 X 13.70 points). So, question value is 6.30+3.70-10 points. (A) (B) (C) (D) (E) (F) (G) Menu Number Menu Item Item Item Menu (H) Menu (L) (P) Menu CM (R) MM % (S) Menu Item Item Sold Mix% Food Selling CM Cost Revenues CM Category Category Classification (MM) Cost Price (E-D) (DXB) (EXB) (H-G) Item A 135 17.20 $5.25 $ 10 Item B 245 31.20 5 $3.75 $6.50 Item C 405 51.60 Column Total S 17 $7 $9.75 2. Menu pricing calculations: (30 points X 15-4.5 points) (Total Sales Selling Price X Sold; Cost per Unit Selling Price X FC %/100, Margin Selling Price - Cost Per Unit; Total Cost Cost Per Unit X Sold; Profit- Total Sales - Total Cost) Item Selling Sold Total Price Sales Cost Per Unit Margin Total Profit FC% Cost Salmon 13 35 33% Lobster 42 15 25% Steak 29 40 50% 3. Identify a major fast-food chain advertisement or poster that target kids. Compare that to one that targets a completely different market segment. Ensure both posters/adverts are from the same company. What are the key differences and what are the similarities? (5.5 points). Please do not forget to put references at the end of your homework. You will also speak 5 minutes at live lecture about it