Chapter 7: Managing the Cost of Labor (50 points) op tw Show your work clearly for ALL NUMERIC VALUE answers (except for fill-in-the-chart answers, unless otherwise instructed). For percentages, round to the nearest tenth. For dollar amounts and decimals, round to the nearest hundredth. Use thousand separators and units of measurement. Late submissions will not be accepted. 1. Use the information below to answer Questions (1) through (5). (3 points each) Operating Results for Brian's Caribbean Cafe Sales Week 1 2 3 4 Total Average Guest Check Average Wage per Hour Total Sales Total Labor Cost (1) What was Brian's labor cost percentage? # of Guests Served 18,000 16,920 15,480 19,800 70,200 $18 $10.50 $1,263,600 $508,725 (2) What were Brian's sales per labor hour used? (3) What was Brian's labor dollars per guest served? (4) What were Brian's guests served per labor dollar? (5) What were Brian's guests served per labor hour? Labor Hours Used 12,150 10,800 9,600 15,900 48,450 10.003 Simone sont infot ents al se(S) 1/4

Chapter 7: Managing the Cost of Labor ( 50 points) Show wour work clearx for ALL NUMERIC VALUE-ensmea fexcept for fill-in-the-chart onswers, unless otherwise instructed). For percentages, round to the neorest tenth. For dollor amounts and decimals, round to the nearest hundredth. Use thousand seperotors and units of measurement. Late subimissions will not be accepted. 1. Use the information below to answer Questions (1) through (5). (3 points each) (1) What was Brian's labor cost percentage? (2) What were Brian's sales per labor hour used? (3) What was Brian's labor dollars per guest served? (4) What were Brian's guests served per labor dollar? (5) What were Brian's guests served per labor hour