3. Following the format illustrated in Figure 9.7, use the following information to determine food cost, food sales, and food cost percent today and to date, as well as book inventory balances for Ravels Restaurant for the period November 1-5. The opening inventory balance for November 1 is $9,330.

i repeat, inventory balance for nov 1 is $9,330

3. Following the format illustrated in Figure 9.7, use the following informa- tion to determine food cost, food sales, and food cost percent today and to date, as well as book inventory balances for Ravel's Restaurant for the period November 1-5. The opening inventory balance for November 1 is $9,330. 11/1: Purchases: directs, $403; stores, $736 Issues: $591 Sales: $2,241 Purchases: directs, $261; stores, $108 Issues: $465 Sales: $2,121 Purchases: directs, $273; stores, $1,463 Issues: $821 Adjustments: cooking liquor from the bar, $33; food to bar from the kitchen, $24 Sales: $2,740 11/2: 11/3: 11/4: Purchases: directs, $521; stores, $28:1 Issues: $944 Sales: $4,063 Purchases: directs, $334; stores, $372 Issues: $1221 Adjustments: cooking liquor, $19: Food to bar (stores), $29 Sales: $4,682 11/5: FIGURE 9.7 Simple Daily Cumulative Cost Record Adjustments Total Cost Total Sales Food Cost % Inventory Balance Added to Subtracted Date Directs StoresCost from Cost Today To DateToday To Date Today To Date Purchases ssues Balance $9,010.00 1 Feb $254.20 $ 977 30 $ 57.20 $255.30 $1,033.40 $1,033.40 $2.778.00 $ 2,778.00 37.199% 37.199% s 845 201 s 977 30 s887790 2-Feb | $326.70 | $ 944-10 | $ 86.20 | $253.40 | $1,103.60 | $2.137.00 | $2.919.201 s 5,697 201 37.805%| 37.510%| s 756.351 s 944 101$8,690 15 3-Feb $262.50 $1,040.40 $ 88.60 $177.80 $1,213.70 $3.350.70 $3,05 95 $ 8,754 15 39.703% 38.276% $1,177 20 $1,00 40 S 2695 4 Feb $256.35 $ 965 30 20.00 | $220.00 $1,12165 $4,47235|$3.04.20 $ 1,848.35 36 250% 37 747% $1, 55 40 S 965 30 S 917 05 5-febT218 75 1944551000117000 131,083301ss,555651342735|$15,27570|31608%136369%!955751594455|$8928.25]