1. Erica is the Special Events Coordinator of a large hotel, and she is reviewing her end of event reports after a wedding reception she has just managed. The bride and groom had planned on 300 guests, and they only wanted champagne and wine served. Based on historical data from similar receptions held at the hotel in the past 2 years, Erica estimated each guest would consume an average of three drinks, and each bottle provided would yield five drinks. Based on that information, Erica had estimated the number of bottles she would need to serve during the reception.

The actual number of attendees at the reception was reported as 250 guests. The information below shows the beverage usage report that her banquet captain prepared at the end of the reception. That employee reported that a total of 28 bottles of champagne and 48 bottles of wine were served.

Calculate the difference in planned versus used beverages, and the difference, if any, in number of guests served versus estimated.

1. Are there any unusual discrepancies based on the number of actual reception attendees (250 guests)?
2. Should Erica be concerned about these numbers? If so, what might Erica do to investigate these concerns?

Beverage Usage Report
Beverage Selection	# of Guests Selecting	Average Drinks per Bottle	Estimated Bottles Used	Actual Bottles Used	Difference in Bottles Used	Difference in # of Drinks Served	Average Drinks per Guest	Difference in # of Guests Served
Champagne	100	5		28			3
Wine	200	5		48			3
Total		5					3