ATTAINABLE / ACTUAL Below are the sales results for this QSR. Guests seem to enjoy the products and the comments are usually very positive. The employees seem to like the products also! Physical inventory is taken on a weekly basis. This week, the total cost of goods sold figure was $725.58. Management has decided, for this week, to compare this with the attainable food cost and operational efficiency ratio. Your task is to complete the following information using the attainable food cost form. Attainable Food Cost Unit Name: Date Prepared: Prepared By: Your project 1/22 Time Period: 1/15 to 1/21 Manager Total Total Item Number Sold Cost Cost Menu Price Sales Beef burger 85 $1,32 + $3,40 Chicken Burger 60 $1,61 $4,10 Nuggets 70 $0,83 $2,95 Veggie's 141 $1,42 $3,80 Fries 68 $1,39 $3,40 Fudge 295 $0,16 $0,85 Coffee 160 $0,09 $0,75 Attainable product cost Actual product cost: Attainable product cost: Operational efficiency ratio: Attainable food cost %: After completing the form, suggest five F&B control measures to keep employees from eating profits. Answer: