1) Restaurant has an avg. guest check of 15 dollars, variable cost per meal of 9 dollars, and fixed costs for 1 month of 1200 dollars. Calculate: Selling Price, variable cost per unit, variable cost percent, contribution margin per unit. contribution margin percent, fixed costs in total. 2) Restaurant has avg. guest check of 20, variable cost per unit of 5, FC for 1 month = 2000 dollars. Calculate the 6 terms on a per unit basis. 3) Guest check average of 10, variable costs per meal of 4, FC for one month 1000 dollars. Complete an income statement for sales at $5000 for one month. 4) Avg. guest check of 20, vc per unit of 5, FC for 1 month 2000 dollars. Complete income statement for sales at $10,000 dollars for the month. 5) Guest check of 16 dollars, variable labor % is 40%, CGS is 3 dollars per meal, FC for 1 month is 1200 dollars. Calculate the 6 terms and BE meals for 1 month. Do an income statement for one month using the # of breakeven meals as your quantity (# of units) 6) Guest check is 18, VC per unit is 12.40, FC for 1 month 1500 dollars. Calculate BE sales dollars for a month. 7) Guest check is 12, VC per unit is 4, FC for 1 day is 50 dollars. Calculate BE meals in 1 month- open every day (30 days)