Question
4. Using the below information, calculate food cost percentage and inventory turnover ratio: Beginning Inventory: $15,000 Ending Inventory: $5,000 Purchases: $7,000 Employee Meals: $1000 Food
4. Using the below information, calculate food cost percentage and inventory turnover ratio:
Beginning Inventory: $15,000
Ending Inventory: $5,000
Purchases: $7,000
Employee Meals: $1000
Food Sales: $60,000
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Modern Advanced Accounting in Canada
Authors: Hilton Murray, Herauf Darrell
8th edition
1259087557, 1057317623, 978-1259087554
