NOTE: Calculate the PERCENTAGES of each item in each category. For more explanation, refer to the lectures and the module contents as how to find each percentage. Pay special attention to your food and beverage cost percentages! Your calculations must be shown in the section below the P\&L (NOT on the P\&L form) so that the instructor could evaluate how you found each number in each category. The main sections of this statement are as follows. Please remember that the calculations of all PERCENTAGES are part of each item in each category, and included in the points. 1. Revenues (sales) for food and beverage. Show how you get the numbers ( 4 points) Food =$678,910 Beverage =$126,543 2. Costs of food and beverage, show calculation and/or explain how you find, the numbers ( 4 points) Food =$203,673 Beverage =$22,777 3. Labor costs (4 points) Management $64000 Staff $108000 Employee Benefits $43000 4. Prime Cost ( 2 points) 5. Operating costs (controllable) (5 points) a. Marketing - $18,000 b. Utilities $26,500 c. Administrative and General Expenses =$20,000 d. Repairs and Maintenance =$16.800 6. Operating costs (noncontrollable) (4 points) a. Rent =$80.000 b. Equipment rental $5.200 7. Grand total of expenses (1 points) 8. Profit or Loss (1 points) Submission: Fill out the PGL form with the above information, On the P\&L statement form should be only riumbers and percentages. No formula or explanation af how you reached these numbers on the form. There would be 5 points deduction if you do not follow the instructions. H.MD 330