Create demand-based schedule for a dinner restaurant

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Reference no: EM132780573

problem 1: Create demand-based schedule for a dinner restaurant indicating how many people will work per hour for a restaurant. Please provide your assumptions as to why you schedule the quantity of people you do for the times you schedule them.

problem 2: Using the menu costing examples provided. Create mock menu costing/recipe cost for a cheeseburger meal. Prices do not have to be exact from a grocery store, but your costs need to add up correctly, and based on a sales price, the cost percentage/contribution margin should be accurate.

Reference no: EM132780573

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