1. Calculate the cost of goods sold based on the following information.

• Beginning inventory = $25,000
• Ending inventory = $22,000
• Purchases = $45,000
• Transfers in = $3000
• Transfers out = $500
• Value of free employee meals = $500

2. Calculate the food and beverage cost percentage based on the following information.

• F&B Sales = $450,000
• F&B Purchases = $135,000
• Cost of goods consumed (or used) = $128,000
• Cost of goods sold = $126,000

3. Calculate the operational efficiency ratio based on the following information.

• F&B Sales = $450,000
• F&B Purchases = $135,000
• Actual F&B Cost = $128,000
• Attainable (or standard) F&B Cost = $125,500