5. Calculate the net food cost percentage for the Food department of a hotel for the month of May. The total food sales revenue for May was $191,118. The following information has been gathered:

• beginning inventory on May 1st was $6,932
• purchases in May totaled $12,883
• food transferred from main storeroom was $61,315
• food transferred to other outlet was $114
• entertainment and promotion checks totaled $2,010
• management signed checks were $691
• documented food spoilage was $139
• food for employee meals was $5,795
• happy hour hors doeuvres was $2,040
• ending inventory on May 31st was $6,318

To earn full credit, please calculate these amounts. Except as indicated below, answers are whole numbers. Be sure to include a minus sign (-) for any negative amounts:

First calculate gross cost of food sales $___

6 . Please use the information from Question 5 to calculate the amount to transfer from mail storeroom. Except as indicated below, answers are whole numbers. Be sure to include a minus sign (-) for any negative amounts:

Transfer from mail storeroom $___

2. Please use the information from Question 5 to calculate the amount to transfer to the other outlet. Except as indicated below, answers are whole numbers. Be sure to include a minus sign (-) for any negative amounts.

Transfer to other outlet $___

3. Please use the information from Question 5 to calculate the amount in entertainment and promotion checks. Except as indicated below, answers are whole numbers. Be sure to include a minus sign (-) for any negative amounts:

Entertainment & promotion checks $___

4.Please use the information from Question 5 to calculate the amount in management signed checks. Except as indicated below, answers are whole numbers. Be sure to include a minus sign (-) for any negative amounts.

Management signed checks $___

5.Please use the information from Question 5 to calculate the amount of food spoilage. Except as indicated below, answers are whole numbers. Be sure to include a minus sign (-) for any negative amounts.

Food spoilage $ ___

6. Please use the information from Question 5 to calculate the amount in Employees' meals. Except as indicated below, answers are whole numbers. Be sure to include a minus sign (-) for any negative amounts.

Employees' meals $___

7.Please use the information from Question 5 to calculate the amount in happy hour hors d'oeuvres. Except as indicated below, answers are whole numbers. Be sure to include a minus sign (-) for any negative amounts:

Happy hour hors d'oeuvres $ ___

8. Please use the information from Question 5 to calculate the amount in net cost of food sales. Except as indicated below, answers are whole numbers. Be sure to include a minus sign (-) for any negative amounts.

Net cost of food sales $___

9.Please use the information from Question 5 to calculate the amount in food cost percentage. Except as indicated below, answers are whole numbers. Be sure to include a minus sign (-) for any negative amounts.

Food cost percentage (round to two decimal points) ___%

10.A 345-room hotels food and beverage department recorded food revenue of $3,460,397.5 and beverage revenue of $1,483,027.5. The cost of sales was 27.3% of F & B revenue, and the departmental expenses were 43.2% of F & B revenue. What is the gross profit percentage for the hotels F&B department?

Gross profit percentage for the hotel's F&B department (round to one decimal point) ___%.