Part B: Long Answer (13 Marks) Answer all questions in the exam booklet provided or on the exam paper. 12. (7 Marks) Complete the following chart and comment on which menu items if any, should be adjusted or removed. Menu Number Menu Menu Food Item Gross Item Sold Mix% Price ($) MM% Cost CM Margin Category Category ($) ($) CM Class Pasta 450 12.00 3.88 Steak 525 25.50 13.78 Salmo 475 18.95 8.50 n Chicke 400 14.75 6.58 n Caesar 550 9.00 1.86 Total Avg Menu Mix% = Avg CM=