I.Costing System for the Restaurant
Assumptions:
1. 3 dishes per person for dinner (1 appetizer or soup, 1 entrée, and 1 dessert). The probability of ordering each of the three dishes is equal.
2.Cost of lunch is based on percentage of cost of goods sold
3.Salaries:
*Managerial/Supervisory Positions (1 for lunch and 1 for dinner)
*Captain
*Chef and Maitre d'hotel Dishwasher is 1 for lunch and 1 for dinner.
*Sous chef cooks dishes with difficulty level of 3, 4 and 5 (as a moderately experienced chef).
*Apprentice chef cooks dishes with difficulty level of 1 and 2 (as a moderately e…
