6 7 Question 1: Use the high-low method to solve for the variable cost per guest and the fixed costs. (3 pts) 8 9 10 Guests Served Jan Feb Mar 10,000 16,000 20,000 11 12 Cost of Sales (Food Cost) $21,000 $33,600 $42,000 13 Salaries, Wages, and Benefits $20,000 $21,060 $21,600 14 Lease on Building $4,800 $4,800 $4,800 15 Equipment Depreciation $1,200 $1,200 $1,200 16 Utilities $2,000 $2,600 $3,000 17 Maintenance Expense $1,000 $1,480 $1,800 18 Administrative Costs $5,400 $5,400 $5,400 19 20 21 Cost of Sales (Food Cost) 22 Salaries, Wages, and Benefits 23 Lease on Building 24 Equipment Depreciation 25 Utilities 26 Maintenance Expense 27 Administrative Costs 37 Variable Cost per Guest Fixed Costs