Student id 13655

1. Describe the ways a poorly planned dining area affects guest experience and operational efficiency. Be sure to reference specific problems encountered in the PROSIM module and lesson videos. (5 Marks)

2. You expect next Saturday's sales revenue to be $(First 5 Digits of your Student ID). If your target labour cost percentage is 17%, how much money can you spend on labour that day and meet your labour budget? Please show all calculations. (5 Marks)

3. What are some of the pros and cons of staffing your restaurant by using your target labour cost percentage and predicted future sales? (Hint: Look at the explanation of the excel spreadsheet in the lesson video) (5 Marks)