The sales revenue, food cost of sales, and guests served for a small fast-food carryout division of
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The sales revenue, food cost of sales, and guests served for a small fast-food carryout division of a restaurant for the past six months are given as follows:
For each of the six months:
a. Calculate average check and average costs of sales food.
b. Using these averages, calculate a trend index number. Set the trend index for month 1 at 100% (or 100) and complete trend index numbers for the remaining five months.
c. With the index numbers identified, convert sales revenue and cost of sales food from historic to current dollars.
d. Comment on the results of your calculations of the three requirements for the six months.LO1
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Related Book For
Hospitality Management Accounting
ISBN: 9780471687894
9th Edition
Authors: Martin G Jagels, Catherine E Ralston
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