Mithat owns and operates a restant Mestaran located in Melbourne CBD to starting her own business Malost has accumulated rich education and work experience. She has completed a dooms in Hand Culinary Arts She also holds a bachelor's degree in restaurant management with many years of agence working in various restants hentant manager at began operations in mid-2019. Ms. Boat has performed to be tiesness into operation by creating and developing a menu and conducting effective marketing activity to kick the business. The restaurant is family owned and herings hold sometro She showed towards that we restered to work some day during normal operating hours of the business. The business connected new workplaces and shops where many people frently visit for shopping and to dine. The business pertence a impingutart and things went well in loved the quality of food served by the rest Beton has prepared to budget amounts to guide is operations during 2019. Monthly and prsne prepared based on the following estima Description of cost item Amunt period Nature of cont The chement de $6.000 44100 Licensbetin. Ponto Post sim, 400 5200 monthly MIVO 000 MVO wtory rooting Mac VO RB Restaurant has presented budget data for fuly 2019 in the table shown below. There are various types of food items under each type of food category for group. The price per dish is an average for each food category. Also, variable cost per represents were cost for each food category. Detailed information of budgeted volume, price and cost for each menu Category are given in the following table Sales volume in dishes Menu price per dish Variable cost per dish Salads (s) side dishes 280 390 516 $20 56 312 (SD) Legumes Meat (M) (4) 360 500 525 $32 $18 $13 The restaurant's menu danifiestood tame into four groups () Salades that include al een or cooked gratis that have high energy density Side dishes (50that indude grains and derivatives arved who refined ortuber Legumes that include vegetables with or without mest and MeatM) is a high protein food that include food, lean mest and other high protein food Restaurants are generally considered as high business in the that they are required to follow striet food safety standards applicable for food preparinging and storing food items can be contaminated and can cause numerous health problem. Food items and ingredients we also required to meet defined levels of temperature both during one and preparation to maintain quality standards. Arestaurant atsen entity whow primary goal is to earn profit by serving Quality food at a reasonable price. Therefore, it is important to manage and Vality of the business so that it stay afloat. Effective management of the band would require planning and caring good measures of cost control to profitably levels when drops at times Mithat has the tests rower Themes the dents would the restaurant and work with sting the food www ung the post19 per here to fing hot of was the best conturing the interior Muthodowy rondom die hem candados de und sonsortions that the boundertaking problems and performance Part-B: Critical thinking and decision making (5 Marks) Ms Ruth Boaz has asked members of your team to answer the following questions individually and submit your answer on Moodle. Answer for this part should be compiled in a separate file using a memorandum format and uploaded independently by each student. Ms Ruth Boaz has highlighted the challenges that the restaurant is currently facing. Things are gradually coming back to normal during 2021. Sales volume for each food category is expected to reach 90% compared to that of 2019. Costs of professional services are expected to rise by 10% while that of licenses are reduced by 5% in 2021. Ms Boaz wants you to conduct research and present sound recommendations for the following challenges. 1. What is the expected profit for the restaurant for the year 2021 given the above stated changes in the market? Please present comparative profitability analysis by food category and in total and explain the result of your analysis. 2 Marks 2. Ms Boaz is giving priority to its profitability goal and is thinking of ways how to increase sales and reduce costs of the business. She asked you to assist her achieve this profitability goal by conducting further research in the restaurant business and present your recommendations. Your answer should include options that Ms Boaz should consider and the necessary steps that she has to take in order to boost sales and reduce cost of the business. 3 Marks Mithat owns and operates a restant Mestaran located in Melbourne CBD to starting her own business Malost has accumulated rich education and work experience. She has completed a dooms in Hand Culinary Arts She also holds a bachelor's degree in restaurant management with many years of agence working in various restants hentant manager at began operations in mid-2019. Ms. Boat has performed to be tiesness into operation by creating and developing a menu and conducting effective marketing activity to kick the business. The restaurant is family owned and herings hold sometro She showed towards that we restered to work some day during normal operating hours of the business. The business connected new workplaces and shops where many people frently visit for shopping and to dine. The business pertence a impingutart and things went well in loved the quality of food served by the rest Beton has prepared to budget amounts to guide is operations during 2019. Monthly and prsne prepared based on the following estima Description of cost item Amunt period Nature of cont The chement de $6.000 44100 Licensbetin. Ponto Post sim, 400 5200 monthly MIVO 000 MVO wtory rooting Mac VO RB Restaurant has presented budget data for fuly 2019 in the table shown below. There are various types of food items under each type of food category for group. The price per dish is an average for each food category. Also, variable cost per represents were cost for each food category. Detailed information of budgeted volume, price and cost for each menu Category are given in the following table Sales volume in dishes Menu price per dish Variable cost per dish Salads (s) side dishes 280 390 516 $20 56 312 (SD) Legumes Meat (M) (4) 360 500 525 $32 $18 $13 The restaurant's menu danifiestood tame into four groups () Salades that include al een or cooked gratis that have high energy density Side dishes (50that indude grains and derivatives arved who refined ortuber Legumes that include vegetables with or without mest and MeatM) is a high protein food that include food, lean mest and other high protein food Restaurants are generally considered as high business in the that they are required to follow striet food safety standards applicable for food preparinging and storing food items can be contaminated and can cause numerous health problem. Food items and ingredients we also required to meet defined levels of temperature both during one and preparation to maintain quality standards. Arestaurant atsen entity whow primary goal is to earn profit by serving Quality food at a reasonable price. Therefore, it is important to manage and Vality of the business so that it stay afloat. Effective management of the band would require planning and caring good measures of cost control to profitably levels when drops at times Mithat has the tests rower Themes the dents would the restaurant and work with sting the food www ung the post19 per here to fing hot of was the best conturing the interior Muthodowy rondom die hem candados de und sonsortions that the boundertaking problems and performance Part-B: Critical thinking and decision making (5 Marks) Ms Ruth Boaz has asked members of your team to answer the following questions individually and submit your answer on Moodle. Answer for this part should be compiled in a separate file using a memorandum format and uploaded independently by each student. Ms Ruth Boaz has highlighted the challenges that the restaurant is currently facing. Things are gradually coming back to normal during 2021. Sales volume for each food category is expected to reach 90% compared to that of 2019. Costs of professional services are expected to rise by 10% while that of licenses are reduced by 5% in 2021. Ms Boaz wants you to conduct research and present sound recommendations for the following challenges. 1. What is the expected profit for the restaurant for the year 2021 given the above stated changes in the market? Please present comparative profitability analysis by food category and in total and explain the result of your analysis. 2 Marks 2. Ms Boaz is giving priority to its profitability goal and is thinking of ways how to increase sales and reduce costs of the business. She asked you to assist her achieve this profitability goal by conducting further research in the restaurant business and present your recommendations. Your answer should include options that Ms Boaz should consider and the necessary steps that she has to take in order to boost sales and reduce cost of the business. 3 Marks