3. Complete the Menu Engineering Worksheet on the next page in each cell where you see a "?" mark and answer the questions below: MENU ENGINEERING WORKSHEET Date: 12/1/2020 Restaurant: Mary's Grill Meal Period: Lunch (A) Menu Item Name (0) Menu Mix (96) (L.) Menu CM (FB) (P) CM Category (R) MMS Category (S) Menu Item Classification A B D (B) Number Sold (MM) 481 190 205 340 2 ? 12 ? (D) Item Food Cost 4.90 6.50 5.20 7.00 (E) Item Selling Price 12.50 14.75 10.60 16.80 (5) Item CM (ED) ? 2 2 2 Menu Costs (DXB) 2 12 2 2 (H) Menu Revenues (EXB) ? 2 2 2 ? ? ? 2 2 2 2 ? ? ? 2 ? 2 2 N 2 Column Total 1 2 J 2 M ? Additional Computations: OMN 2 Q-100% items) (7095) 175 A. Which items, if any, should be removed from the menu? Why? B. Remain unchanged? Why? C. Be increased in price? Why? D. Be repositioned on the menu? Why? uses the ratio of food cost to revenue to compare menu items. 5. Short answer question. What is the significance of the fermentation process for beer, wine and spirits? 4. Match the following words with the choices from 1 to 5 below (Just type the number of your choice, from 1 to 5 at the end of each question): 1. Popularity 2. Contribution margin 3. Menu analysis 4. Profitability 5. Food cost A. This is about how the individual contribution margin of a menu item compares to the average total contribution margin. B. This is about evaluation of menu items for popularity and profitability, C. This is about the difference between the food cost and the selling price of a menu item D. This is about how well a menu item is selling to customers compared to other menu items. E This is about a type of men analysis that uses the ratio of food cost to revenue to compare menu items. 3. Complete the Menu Engineering Worksheet on the next page in each cell where you see a "?" mark and answer the questions below: MENU ENGINEERING WORKSHEET Date: 12/1/2020 Restaurant: Mary's Grill Meal Period: Lunch (A) Menu Item Name (0) Menu Mix (96) (L.) Menu CM (FB) (P) CM Category (R) MMS Category (S) Menu Item Classification A B D (B) Number Sold (MM) 481 190 205 340 2 ? 12 ? (D) Item Food Cost 4.90 6.50 5.20 7.00 (E) Item Selling Price 12.50 14.75 10.60 16.80 (5) Item CM (ED) ? 2 2 2 Menu Costs (DXB) 2 12 2 2 (H) Menu Revenues (EXB) ? 2 2 2 ? ? ? 2 2 2 2 ? ? ? 2 ? 2 2 N 2 Column Total 1 2 J 2 M ? Additional Computations: OMN 2 Q-100% items) (7095) 175 A. Which items, if any, should be removed from the menu? Why? B. Remain unchanged? Why? C. Be increased in price? Why? D. Be repositioned on the menu? Why? uses the ratio of food cost to revenue to compare menu items. 5. Short answer question. What is the significance of the fermentation process for beer, wine and spirits? 4. Match the following words with the choices from 1 to 5 below (Just type the number of your choice, from 1 to 5 at the end of each question): 1. Popularity 2. Contribution margin 3. Menu analysis 4. Profitability 5. Food cost A. This is about how the individual contribution margin of a menu item compares to the average total contribution margin. B. This is about evaluation of menu items for popularity and profitability, C. This is about the difference between the food cost and the selling price of a menu item D. This is about how well a menu item is selling to customers compared to other menu items. E This is about a type of men analysis that uses the ratio of food cost to revenue to compare menu items