month, If the restaurant were to serve more than $13,600$ guests in any given month, it would need to hire two additional servers and two additional kitchen staff for an additional fixed cost of $$23,000$ per me Read the soquirements

Requirement $1.$ What is the restaurant's cost equation for estimating costs if the number of guests to be served is up to $13,600$ guests per month?

$y=x+$

Requirement $2$a$.$ If the restaurant were to serve $12,800$ guests in May, what would be the estimated total cost $($Use the cost equation from Requirement $1)$

HT the restaurant were to serve $12,800$ guests in May, the estimated total cost would be $$384,000$

Requirement $2b.$ If the restaurant were to serve $12,800$ guests in May, what would be the average cost per guest?

If the restarant were to serve $12,800$ guesis in May, the average cost per guest would be

Requlrement $3$a$.$ If the restaurant were to serve $11,700$ guests in June, what would be the estimated total cost using the cost equation from Requirement $1?$

$4$t the restaurant were to serve $11,700$ guests in June, the estimated total cost using the cost equation from Requirement $1$ would be

Requirement $3$b$.$ If the restaurant were to serve $11,700$ guesis in June, what would bo the estimated total cost using the average per guest cost from Requirement $2b?$

If the restaurant were to seve $11,700$ guesis in June, the es Iimated total cost using the average cost per guest from

Requirement $2b$ would be

Requirement $3$c$.$ Why is there a difference in the two cost estimates?

There is a difference in the two cost estimates because the averago cosi per guest as volume changes, due to the $\text{'}$of the buffer's costs. The fixed cost per unit of the buffot's costs. The fixed cost per unit