Total march revenue is equal to 336761.95

Real number of days in march is 16 (due to Covid)

The financedepartmentprovided you with the following data pertaining to the F&B department:

-Total Labor costs are20%variable

-Other Operating expenses are90%variable

On the basis ofMarchrevenue generated this year, calculate the breakevenpoint,then express the breakeven pointin days, based on the real number of days in March 2020

Additional numbers

Actual E Revenue Mix by type Food Revenue 164689.93 Beverage Revenue 84366.87 Total Revenue 249056.81 Revenue per outlet Le Restaurant 209397.60 Le Bar 87705.14 La Terrasse 39659.21 Total Revenue 336761.95 Cost of Sales - F&B Food 65499.54 Beverage 30403.17 Total Cost of Sales 95902.71 Labor cost (including employers contribution) Le Restaurant- Service 78623.58 Le Restaurant - Kitchen 61187.65 Le Restaurant - Stewarding 14352.66 Le Bar - Service 34143.08 Le Bar - Kitchen 21442.15 Le Bar - Stewarding 9117.17 La Terrasse - Service 27810.11 La Terrasse - Kitchen 11307.67 La Terrasse - Stewarding 1206.78 Wages - Extra staff - Le Restaurant 7996.06 Wages - Extra staff - Le Bar 4717.29 Wages - Extra staff - La Terrasse 3021.30 Total Labor Costs 274925.50Total Labor Costs 274925.50 Other Operating Expense Chinaware, Silverware, Glassware 271.52 Cleaning & Dishwashing supplies 2413.62 Decorations & Flowers 2328.23 Subscriptions (Reservations platform) 1081.39 Entertainment in House 1302.65 Food Safety & Hygiene 1092.07 Kitchen Small wares 172.12 Laundry and Dry Cleaning 287.53 Linen cleaning 574.39 Operating Supplies 574.39 Printing + menus and Beverage Lists 287.53 Uniform Laundry 4240.51 Total Other Expense 14625.94 Total Expense 289551.43 Departmental profit (or loss) 47210.52