answer all the questions

How is sales history used when attempting to create a restaurant sales forecast? few sentences will be enough to explain. 2. Fill in the empty cells below. (Round to hundredth of decimal unless the result rounds up to a whole number er tenth of decimal naturally). Figure 4.1: Daily Cumulative Food Cost Record Din Code there T ws 11 re 5360 INT 3. Given the following figures from the financial records of the Snowbird Restaurant in Vancouver, determine Cost of Food Sold. Show the whole calculation, not just the final result: Cooking liquor $199.50 Steward sales 37.39 Purchases 12.129,02 Food to bar 198 18 Gratis to bar 167.50 Ending inventory 4,078.17 Opening inventory 4.232.39 Employees' meals: 5639.75 4. Operating inefficiencies tend to increase actual costs. Do operating inefficiencies affect menu items standard costs as well? Explain your answer in a couple of sentences. 5. Analyze the report shown in Figure 4.2 answering the following questions: Look at the sales for today and sales for the same day last week and food cost percentage today and same day last week. Should it be a concern? Explain your answer. What trend is shown in Figure 4.2 - favorable or unfavorable? Explain your answer. GRE Pa 21 Inder meer Law Wand Toad 328 SEK 179,50 55.255 S SEE 6. Determine inventory turnover rate, using the following information: Beginning Inventory is $5.031.29. Ending Inventory is $4.278.37, and the Cost of Sales is 512,364.43. Round everything to hundredth of decimal(.00). 7. Given the following information, determine Daily Food Cast: Directs S200; issued Stores S400; transfers from kitchen te bar $10. 8. The following question has two parts. Each part is worth 5 pt A) Determine potential savings by filling in the standard and potential cost and then calculating the potential savings. hunalural Curia Tumal sir an untur Paraint riep IS DIE 1984 B) What is the point in knowing the potential savings? 9. Given the information appearing below, determine the food cost percent on 93. Food Cost Food Sales Date 9/1 $100 5400 3. Given the following figures from the financial records of the Snowbird Restaurant in Vancouver, determine Cost of Food Sold. Show the whole calculation, not just the final result: Cooking liquor $199.50 Steward sales 37.39 Purchases 12.129.02 Food to bar 198.38 Gratis to bar 167.50 Ending inventory 4,078.17 Opening inventory 4.232.39 Employees' meals $639.75 4. Operating inefficiencies tend to increase actual costs. De aperating inefficiencies affeet menu items standard costs as well? Explain your answer in a couple of sentences. 5. Analyze the report shown in Figure 4.2 answering the following questions: Look at the sales for today and sales for the same day last week and food cost percentage today and same day last week Should at be a concern? Explain your answer. What trend is shown in Figure 4.2 - favorable or unfavorable? Explain your answer FGERE pe Puder where Law For SATSILISHI Fact SI 55.25 Cou SURY 6. Determine inventory turnover rate, using the following information: Beginning Inventory is $5.031.29. Ending Inventory is $4.278.37, and the Cost of Sales is $12.364.43. Round everything to hundredth of decimal (40). 7. Given the following information, determine Daily Food Cost: Directs S200; issued Stores S400: transfers from kitchen to bar S10. 8. The following question has two parts. Each part is worth spt A) Determine potential savings by filling in the standard and potential cost and then calculating the potential savings. Thermal standard Standard 13:34 un 9.34 B) What is the point in knowing the potential savings? 9. Glven the information appearing below, determine the food cost percent on 93. Food Cost Food Sales Date 9/1 $100 S400 92 125 375 9/3 75 225 Show the calculation, not just the final answer. Round the result to tenth of a decimal 10. In Sunshine Restaurant, actual cost in November 2020 was $49,000. Sales in the same month were $139,000. Standard cost percent was 5.6% lower than the actual cost percent. Given the information in this question, what are the potential savings for September in dollars and in Show the calculation, not just the final answer How is sales history used when attempting to create a restaurant sales forecast? few sentences will be enough to explain. 2. Fill in the empty cells below. (Round to hundredth of decimal unless the result rounds up to a whole number er tenth of decimal naturally). Figure 4.1: Daily Cumulative Food Cost Record Din Code there T ws 11 re 5360 INT 3. Given the following figures from the financial records of the Snowbird Restaurant in Vancouver, determine Cost of Food Sold. Show the whole calculation, not just the final result: Cooking liquor $199.50 Steward sales 37.39 Purchases 12.129,02 Food to bar 198 18 Gratis to bar 167.50 Ending inventory 4,078.17 Opening inventory 4.232.39 Employees' meals: 5639.75 4. Operating inefficiencies tend to increase actual costs. Do operating inefficiencies affect menu items standard costs as well? Explain your answer in a couple of sentences. 5. Analyze the report shown in Figure 4.2 answering the following questions: Look at the sales for today and sales for the same day last week and food cost percentage today and same day last week. Should it be a concern? Explain your answer. What trend is shown in Figure 4.2 - favorable or unfavorable? Explain your answer. GRE Pa 21 Inder meer Law Wand Toad 328 SEK 179,50 55.255 S SEE 6. Determine inventory turnover rate, using the following information: Beginning Inventory is $5.031.29. Ending Inventory is $4.278.37, and the Cost of Sales is 512,364.43. Round everything to hundredth of decimal(.00). 7. Given the following information, determine Daily Food Cast: Directs S200; issued Stores S400; transfers from kitchen te bar $10. 8. The following question has two parts. Each part is worth 5 pt A) Determine potential savings by filling in the standard and potential cost and then calculating the potential savings. hunalural Curia Tumal sir an untur Paraint riep IS DIE 1984 B) What is the point in knowing the potential savings? 9. Given the information appearing below, determine the food cost percent on 93. Food Cost Food Sales Date 9/1 $100 5400 3. Given the following figures from the financial records of the Snowbird Restaurant in Vancouver, determine Cost of Food Sold. Show the whole calculation, not just the final result: Cooking liquor $199.50 Steward sales 37.39 Purchases 12.129.02 Food to bar 198.38 Gratis to bar 167.50 Ending inventory 4,078.17 Opening inventory 4.232.39 Employees' meals $639.75 4. Operating inefficiencies tend to increase actual costs. De aperating inefficiencies affeet menu items standard costs as well? Explain your answer in a couple of sentences. 5. Analyze the report shown in Figure 4.2 answering the following questions: Look at the sales for today and sales for the same day last week and food cost percentage today and same day last week Should at be a concern? Explain your answer. What trend is shown in Figure 4.2 - favorable or unfavorable? Explain your answer FGERE pe Puder where Law For SATSILISHI Fact SI 55.25 Cou SURY 6. Determine inventory turnover rate, using the following information: Beginning Inventory is $5.031.29. Ending Inventory is $4.278.37, and the Cost of Sales is $12.364.43. Round everything to hundredth of decimal (40). 7. Given the following information, determine Daily Food Cost: Directs S200; issued Stores S400: transfers from kitchen to bar S10. 8. The following question has two parts. Each part is worth spt A) Determine potential savings by filling in the standard and potential cost and then calculating the potential savings. Thermal standard Standard 13:34 un 9.34 B) What is the point in knowing the potential savings? 9. Glven the information appearing below, determine the food cost percent on 93. Food Cost Food Sales Date 9/1 $100 S400 92 125 375 9/3 75 225 Show the calculation, not just the final answer. Round the result to tenth of a decimal 10. In Sunshine Restaurant, actual cost in November 2020 was $49,000. Sales in the same month were $139,000. Standard cost percent was 5.6% lower than the actual cost percent. Given the information in this question, what are the potential savings for September in dollars and in Show the calculation, not just the final