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Complete a menu engineering worksheet using the information given above. Exhibits 6.4 and 6.5 can be used as a guide. Discuss how you would adjust the menu. P6.6 An owner invested $180,000 in a new family-style restaurant, of which $160,000 was immediately used to purchase equipment and $20,000 was retained for working cash. Estimates for the first year of business are as follows: Menu selling prices to be established to give a markup of 150 percent over cost of food sold Variable wages, 28 percent of revenue Fixed wages, $51,600 Other variable costs, 7 percent of revenue Rent, $36,000 Insurance, $4,800 Depreciation on equipment, 20 percent Return on investment desired, 12 percent Income tax rate, 30 percent The restaurant has 60 seats and is open 5 days a week for lunch and dinner only. Lunch revenue is expected to be 40 percent of total volume with 2 seat turnovers. Dinner revenue will be 60 percent of total volume, with 1.25 turnovers. Calculate the average check per meal period that will cover all costs, including desired return on investment. P6.7 You have been given the following information on the next page about a hotel for the next year. The hotel has 40 rooms and expected occupancy rate of 70 percent. Rooms department, operating expenses, wages, supplies, laundry, and so on is 27 percent of room s sales revenue. a. Calculate the hotel s average room rate for next year. b. If the hotel did operate at 30 percent double occupancy and management wanted a $15 spread between the single- and double-room rates, what would these rates be

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statement is paired with every other statement, with the score for a particular statement indicated by the number of times that the statement was selected Because the number of pairwise comparisons increases exponentially with additional statements, this method quickly becomes impractical with larger items sets Rank-order techniques are primarily interpretable as ipsative measures, meaning that they are most informative in making comparisons within an individual rather than across individuals As such, they are most often used in examining change within a particular individual; for example, Carl Rogers popularized the use of the Q-sort technique as a means of describing changes occurring with psychotherapy However, the rank-ordering techniques are problematic for making absolute comparisons among individuals; there is no way of knowing whether a person who ranks a particular statement rst actually has more of that characteristic than another person who ranked it third.

Where comparisons across subjects are desired, or where inferences about absolute standings of subjects are being drawn, alternatives to rank-ordering approaches should be considered Item Evaluation After decisions about test format and response options have been made and an initial pool of test items has been developed, the next step typically involves an effort to re ne the measure by selecting only the best items for inclusion on the nal version of the scale However, there is no consensual way to identify the so-called best items on a scale, nor should there be In selecting items, it is important to consider that no single quantitative item parameter should be used as the sole criterion for item selection An overreliance on a single parameter in item selection typically leads to a scale with one desirable psychometric property and numerous undesirable ones.

natural choice for executable objects, such as games software In all cases, the choice of using multicast delivery depends on the audience size, location and consumption habits of the user group(s) in question Figure 103 shows some of the alternatives for this source delivery consumption chain A real-world application may well combine more than one of these alternatives, as in a live news channel augmented with cached HTML pages and video clips The basic metric for the selection of multicast over unicast is the concept of multicast gain, that is, the expected quantitative bene t derived from using multicast [42].

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