Eunice manages a Thai restaurant in a primarily Asian section of a major West Coast city. She is interested in determining dollar sales and number of guests needed to break even and to generate her desired profits. Her check average (selling price) is $16.00, her variable cost per unit (guest) is $5.60, and her fixed costs are $170,000. a. Complete the following grid, and determine her before-tax profit. Per Unit (Guest) Porcentage SP VC CM Fixed costs Desired after tax profit Tax rate Before-tax profit $170,000.00 524,000.00 40% b. Using the information from part a, calculate the following. (Spreadsheet bint: Use the ROUNDUP function for "Rounded up-Break-even point in guest served" and "Rounded up-Guests served to achieve desired after-tax profit.") Break-even point in sales dollars Break-even point in guests served Rounded up Sales dollars to achieve desired after tax profit Guests served to achieve desired after tax profit Rounded up