Assume you are the director of foodservice operations, and you are analyzing operations from the past year. Perform any per room, per guest, or percent of sales calculations that will help you assess the effectiveness of each of the areas (patient, employee cafeteria, visitor cafeteria, vending) management. Submit a two page maximum review of your analysis that includes at a minimum: 1. Which area performed best compared to budget, and how you drew that conclusions. 2. Overall, which expenses were most problematic and need your attention? 3. The budgeted and actual food cost per patient. 4. The budgeted and actual hourly labor cost percent in the two cafeterias. Below is an annual statement of activities (P\&L statement) and a budget for an 85 room hospital food service department. This data will also be available as a spreadsheet in D2L. Assume that the foodservice department is allocated $10 per patient meal which is recorded as revenue for patient foodservice. The department also operates 2 cafeterias and vending options. Assume all other expenses (utilities, maintenance) are accounted for elsewhere