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1. The following figures for November have been taken from the financial records of three units in the Pasta Pit. Determine the food issues for
| 1. The following figures for November have been taken from the financial records of three units in the Pasta Pit. Determine the food issues for each: | |||
| a. | Opening Inventory | $1,500.00 | |
| Purchases | $4,600.00 | ||
| Closing Inventory | $1,722.00 | ||
| Total Food Issues | |||
| b. | Closing Inventory | $12,083.00 | |
| Opening Inventory | $10,371.00 | ||
| Purchases | $28,468.00 | ||
| Total Food Issues | |||
| c. | Purchases | $65,851.08 | |
| Closing Inventory | $18,335.10 | ||
| Opening Inventory | $19,874.77 | ||
| Total Food Issues | |||
| 2. Given the following figures for three units in a chain of restaurants operated under the name Grandma's Kitchen, calculate cost of food issued and cost of food consumed for each: | |||
| a. | Purchases | $8,300.00 | |
| Opening Inventory | $2,688.00 | ||
| Closing Inventory | $2,540.00 | ||
| Cooking Liquor | $94.00 | ||
| Gratis to Bar | $119.00 | ||
| Cost of Food Issued | |||
| Cost of Food Consumed | |||
| b. | Food to bar (directs) | $189.00 | |
| Closing Inventory | $6,647.00 | ||
| Transfers to Other Units | $339.00 | ||
| Purchases | $19,472.00 | ||
| Steward Sales | $53.00 | ||
| Transfers from Other Units | $223.00 | ||
| Opening Inventory | $6,531.00 | ||
| Cost of Food Issued | |||
| Cost of Food Consumed | |||
| c. | Opening Inventory | $6,622.40 | |
| Transfers from Other Units | $47.35 | ||
| Cooking Liquor | $253.65 | ||
| Purchases | $24,182.55 | ||
| Closing Inventory | $6,719.30 | ||
| Transfers to Other Units | $347.60 | ||
| Food to Bar (directs) | $337.40 | ||
| Gratis to Bar | $177.35 | ||
| Cost of Food Issued | |||
| Cost of Food Consumed | |||
| 4. Given the following figures from the financial records of three units in a small restaurant chain in Centerville, determine the cost of food sold for each: | |||||
| a. | Cooking Liquor | $210.50 | |||
| Steward Sales | $27.58 | ||||
| Purchases | $12,339.42 | ||||
| Food to Bar (directs) | $201.38 | ||||
| Gratis to Bar | $267.50 | ||||
| Closing Inventory | $4,278.37 | ||||
| Opening Inventory | $4,031.19 | ||||
| Employee Meals | Qty | Unit Cost | |||
| Lunches | 328 | $0.65 | |||
| Dinners | 449 | $0.95 | |||
| Total Employee Meals | |||||
| Cost of Food Sold | |||||
| b. | Closing Inventory | $3,427.30 | |||
| Purchases | $11,230.45 | ||||
| Opening Inventory | $3,012.80 | ||||
| Transfers from Other Units | $128.65 | ||||
| Cooking Liquor | $298.40 | ||||
| Gratis to Bar | $427.80 | ||||
| Food to Bar (directs) | $312.45 | ||||
| Transfers to Other Units | $155.75 | ||||
| Sales Value | Recent Avg FC % | ||||
| Employee Meals | $2,576.45 | 34.0% | |||
| Cost of Food Sold | |||||
| c. | Purchases | $68,543.36 | |||
| Promotion Expense | $81.17 | ||||
| Closing Inventory | $20,963.71 | ||||
| Gratis to Bar | $58.73 | ||||
| Transfers from Other Units | $637.38 | ||||
| Food to Bar (directs) | $296.35 | ||||
| Opening Inventory | $22,687.40 | ||||
| Transfers to Other Units | $784.29 | ||||
| Cooking Liquor | $543.18 | ||||
| Employee Meals | Sales Value | Recent Avg FC % | |||
| Executives: | $1,833.75 | 31.0% | |||
| Other Staff: | Qty | Unit Cost | |||
| Breakfasts | 1422 | $0.55 | |||
| Lunches | 1208 | $0.80 | |||
| Dinners | 1012 | $1.05 | |||
| Total Employee Meals | |||||
| Cost of Food Sold | |||||
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