6. Which of the following describes a semi-variable expense? a. Sales volume and the expense have a linear relationship. b. The percentage of the expense to volume remains constant. c. The expense has two components: fixed and variable. d. All of the above. 7. Which of the following can be used to separate semi-variable costs into their fixed and variable components? a. Breakeven point b. High-Low Method c. Regression Analysis d. b and c 8. Which of the following describes breakeven point? a. a profit of zero b. a loss of zero c. the level of sales at which there will be no profit or loss d. a and b 9. Which is the correct formula for computing contribution margin? a. Sales minus Income Before Income Taxes b. Sales minus Variable Costs c. Sales minus Total Costs d. Sales minus Variable Costs minus Fixed Costs 10. If food menu prices are changed, which of the following also change(s)? a. dollar cost of food sold b. cost of sales c. food cost percentage d. a and c