Using the results you calculated in question 25, identify one ...

[dollx]

Using the results you calculated in question 25, identify one area you believe needs greater control. Describe what steps you would take as a manager to control that line item in day-to-day operations.
 
  What will be an ideal response?

Question 2

The most common scale used in the bakeshop is the:
 
  a) portion scale.
   b) electronic scale.
   c) balance scale.
   d) counterweight.

[apple]

Answer to Question 1

There are many possible answers. Many of the expenses went down as sales declined, just not down
far enough to maintain profit. Perhaps the biggest area to control is food and beverage sales (i.e.,
driving revenue). If sales were higher, most of the profit would return quickly. Since marketing spent
most of its budget, steps to do this include low-cost marketing options, such as server
training/incentives in suggestive selling and upselling and loyalty programs. Other changes might
include conducting a menu analysis and making adjustments to promote greater profitability and more sales of higher profit items. That said, students could make an argument to better control most line
items. The exceptions would be any of the fixed costs.

Answer to Question 2

c

[dollx]

Gracias!

[xthemafja]

Wow, this really help