If you owned a neighborhood coffee shop how would you use BAD PQ to aid in determining causes of sales and expense variances during the pandemic?

Why would a zero-base budget (ZBB) be a smart thing to do for non-revenue department managers in a hotel during the Covid-19 crisis?

Explain what a unfavorable expense variance is, and based on a specific example, what would be an unfavorable expense ?

What is the CVP formula for forecasting sales dollars, rooms unit sales and food covers?

What is the formula for the moving average sales forecasting method?

What two methods can be used to determine the fixed component of a semi-variable expense?