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You are a managerial accountant at Gourmet Restaurant Supplies, which supplies fresh produce, meat, seafood, and food staples to the areas finest restaurants. You have

You are a managerial accountant at Gourmet Restaurant Supplies, which supplies fresh produce, meat, seafood, and food staples to the areas finest restaurants. You have been asked by the controller to write a memo to the companys regional managers that will explain cost-volume-profit (CVP) analysis. In particular, the controller hopes that managers will understand how CVP analysis can help them perform their responsibilities. Write the memo to Gourmets three regional managers: Lupe Garcia, Sybil Alexander, and Paul Chan. You can make up hypothetical examples if needed to illustrate your memo.

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