Task B2: Investigate option to improve performance The food and beverage manager is very concerned about the food and beverage purchasing and cost of sales results. They want the bistro team to make it a priority to meet budgeted targets for cost of sales in June. Management then plan to reduce budget allocations for food and beverage purchases in the September quarter budget. It is an organisational goal to reduce cost of sales to below the current percentages of 37% food cost and 30% beverage cost. To meet June and September quarter budget targets, new methods of managing costs must be investigated. Go to Appendix 2 . Answer all questions based on the outcomes in the comparative analysis report Bistro departmental budget - May, Bistro purchasing budget - May and case study information. Q1: List six options for managing costs that could be applied to this situation and for each, explain the pros and cons including the impact on customer service levels. Finally, provide your recommendations of which options JJs should implement