PRINCIPLES OF MENUS AND MANAGING PROFITABILITY

MGMT$-250$

MPDULE $2$: ASSIGNMENT $2,$ PART $2$a

Step $1$: Using the information provided, calculate the numbers for the P&L in Part $2$b of Assignment $2.($Use the P&L Formulas sheet provided on the Moodle site to guide you.$)$

Step $2$: Check your answers provided in the answer sheet for Assignment $2,$ Part $2$b on the Moodle site.

Step $3$: Interpret the data you calculated and write your answers to the questions below.

Step $4$: Submit this sheet $($only this sheet$)$ with your answers as Assignment $2.$

Was this business profitable?

How do you know whether or not the business was profitable?

Do any of the expenses stand out to you for one reason or another? Please explain.

There are at least two glaring errors in the data presented in this P&L Statement. Can you identify them? What are they?

What type of foodservice business do you think this Profit and Loss Statement represents? Support your answer with evidence from the data.

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