The sales revenue, food cost of sales, and guests served for a small fastfood carryout division of a restaurant for the past six months are given below.

For each of the six months calculate average check and average costs of sales food. Using these averages, calculate an index number. Set the index for month 1 at 100 and complete index numbers for the remaining five months. With the index numbers identified, convert sales revenue and cost of sales food from historic to current dollars.

Transcribed Image Text:

Sales Cost of Guests Month Revenue Sales, Food Served 1 $258,200 $ 96,200 10,200 23456 2 274,800 104,300 10,400 285,600 110,500 10,300 289,400 113,100 10,100 298,300 118,900 10,400 304,600 123,700 10,500