JoAnna is the foodservice director at Reading Hospital. She has just started a new menu program to offer guests visiting hospitalized patients guest trays so the patients and their guests can eat together. She has been offering her guest-tray program for one month, and it has been popular. She would like to know her average selling price per guest (check average) to see if she needs to change the price of her menu items. She would like to keep her average selling price above $11.50.

Given the incomplete information in the chart above, and the fact that JoAnna priced each menu item with an $8.00 per guest tray contribution margin, calculate her: (

1) Total number of menu items sold (

(2) Total revenue

(3) Average selling price for the month

4) Did JoAnna achieve her desired average selling price per guest?

Menu Item Product Cost $3.50 Contribution Margin Selling Price Total Sales Number Sold 2,560 750 1,200 500 1,210 Hunter's Chicken Jambalaya Grilled Salmon Beef Tenderloin Vegetarian Cheese Bake $11.75 $4.50 $16.50 $2.75