The Oriole Inn is a restaurant that specializes in southwestern style meals in a moderate price range. George Robinson, the manager of Oriole, has determined that during the past two years the sales mix and contribution margin ratio of its offerings have been as follows:

		Percent of Total Sales		Contribution Margin Ratio
Appetizers		10%		60%
Main entrees		60%		30%
Desserts		10%		50%
Beverages		20%		80%

George is considering a variety of options to try to improve the restaurants profitability. Her goal is to generate a target operating income of $145,600. The company has fixed costs of $1,235,000 per year.

A) George believes the restaurant could greatly improve its profitability by reducing the complexity and selling prices of its entrees to increase the number of clients that it serves, and by more heavily marketing its appetizers and beverages. She is proposing to drop the contribution margin ratio on the main entrees to 10% by reducing the average selling price. She envisions an expansion of the restaurant that would increase fixed costs by 50%. At the same time, she is proposing to change the sales mix to the following:

		Percent of Total Sales		Contribution Margin Ratio
Appetizers		20%		60%
Main entrees		30%		10%
Desserts		10%		50%
Beverages		40%		80%

Calculate the total restaurant sales and the sales of each product line that would be necessary in order to achieve the desired target operating income if Georges changes are implemented.

Appetizers		$enter a dollar amount
Entrees		$enter a dollar amount
Desserts		$enter a dollar amount
Beverages		$enter a dollar amount
Total sales		$enter a total sales amount