Chapter 6 Assignment 1. What is the sales price for a veal entre with a cost per portion of $5.71, if the restaurant targets a food cost percent of 30.2%? 2. A restaurant has budgeted for upcoming annual sales of $600,000. The combined overhead expenses (including labor, utilities, rent, etc.) are expected to be $400,000. The owners would like to realize a pre-tax profit of $20,000. Using the Overhead-Contribution Method, what is this restaurants food cost percent? What should the restaurant charge for a steak entre with a cost per portion of $3.74? 3. A restaurant uses a price factor of 3.1 to calculate sales prices using the prime cost method. The chicken roulade has a cost per portion of $1.92 and a direct labor cost of $1.65. What should the restaurant charge for this dish? 4. A restaurant has a gross profit per customer of $4.15. A large salad costs $1.97 per portion. Using the gross profit method, what should the menu price be for the salad? 5. A hotel restaurant purchased $82,000 worth of food in January. Its opening inventory was $5,200 and its closing inventory was $6,100. It transferred out $420 worth of Prime Rib to the hotels deli for its roast beef sandwiches, and it transferred in $95 worth of bread from the hotels bakery. Employee meals for the month were valued at $382, and there were $696 worth of food comped for promotions. The restaurant permits steward sales, and sold $481 worth of semisweet chocolate to an employee. (There are no grease sales at this establishment.) What is the food cost (cost of food sold) at this restaurant?