Given the following information, find breakeven point in Number of Customers (rounded to a whole number) Fbed costs, $113,231 64; average selling price $16.98, and average variable cost per customer is $9. Select one: a 14,189 O b. 12,581 O c. 6,669 Od. 240,918 2 West Coast restaurant received the following feedback from the customers: wt of 1. "We don't come here as often as we would like because it is hard to know what's still going to be available on the menu when we arrive, and it's embarrassing when one has guests! 2. "I hope the wine I have ordered is not that supermarket wine I had last time and was four times the price!" 3. "Well, I haven't been here since Christmas; I wasn't very well after that turkey dinner." For each feedback, please answer what control point's (purchasing, receiving, storing, issuing, cooking) can the issue be related to and how to fix it based on the course materials. One or a couple of sentences per each point: 1. 2. 3. A- B I 8 22 You are a manager of an independent restaurant who is using standing orders on some of your inventory products. Standing orders are used to products that do not require order requisitions. Explain with an example how and why you would use standing orders. A few sentences will be enough to answer. 7 A- B I You are a restaurant manager and have noticed that your receiving employees often leave perishable products boxes on the floor and don't move them to storage fast enough. Explain how you can use the 4 control system points to improve the situation. A few sentences will be enough to answer. You can answer in bullets. A- B