Complete the attached spreadshseet and answer the five questions 

 

MENUITEM NAME Beef Wellington Broiled Prawns Calves Liver Chicken Valdostan Crab Legs/Filet Duck Breast Filet Mignon Grilled Chicken Breast Grilled Pork Chops Grilled Salmon Grilled Vegetables King Crab Legs Lamb Rack Lasagna Lobster Tail Lobster/Filet New York Strip Penne W/Tomato Sauce Rib Eye, bone-in Roast Ribs (12 oz) Average Menu Mix % (H/L) = Number Sold MM 80 125 81 75 55 72 198 224 80 93 54 168 48 185 132 72 175 126 262 246 2,551 Menu Mix (MM) 3.50% Questions: 1: What would you do about Beef Wellington? Why? 2: What would you do about Roast Ribs? Why? 3: What would you do about Broiled Prawns? Why? 4: What would you do about Grilled Salmon? Why? 5: What would you do about Calves Liver? Why? liem Food Cost 9.11 6.85 3.41 6.41 10.30 10.00 7.19 6.78 6.99 6.25 5.25 10.08 10.93 5.15 10.92 9.75 7.01 5.75 9.15 7.21 Item Selling Price 24.95 20.95 15.95 18.95 27.00 18.95 22.00 17.95 18.95 18.95 14.95 26.00 20.95 15.95 26.00 28.00 22.95 15.95 22.95 19.95 Item CM Total Menu CM Menu Costs Menu Revenues Menu CM MM%Cat (HL) $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 Average Menu CM (H/L)= MENU ITEM CLASS CM Cat (HL) M