Describe what cost/volume/profit (CVP) analysis is and how it can be used in restaurant operations.Provide an example of how it could be used and why.

For the questions, you will be expected to answer in no less than 500 words and no more than 800 words. You will also be expected to use a specific example as a demonstration of your response. You will need to provide APA formatted in-text citations and references for any information sourced from a reference.