Problem 2 Following is the hourly pay scale for the Southern Center Restaurant: $14.75 Cook Food Server $6.75 $10.00 Bartender $9.20 Dishwasher The schedule for the upcoming week requires the following number of hours for each position: Cook 190 hr Food Server 285 hr Bartender 75 hr Dishwasher 90 hr a. If all persons work the number of hours on the schedule, what will be the expected wage for each position and for all positions for the workweek? b. What is the average hourly labor cost for the Southern Center Restaurant, given the financial data above? c. The manager of the Southern Center Restaurant wants to know the average hourly labor cost for back-of-the-house positions; what is that average hourly rate? What is the average hourly rate for front-of-the-house positions in the Southern Center Restaurant? d. e. Assume expected revenues are $18,475; what is the expected labor cost percentage? f. Actual revenues for the period are very close to target ($18,640); however, for reasons that must be determined, the actual number of cooks' and servers' hours were 210 and 315, respectively. What is the actual labor cost percentage if the bartenders' and dish- washers' hours were as scheduled? How much profit was lost because of this higher-than-expected labor cost? g