E HMA 1st Ed Workbook SE_Combined_V01_270120.indb 9 / 20 100% + AP-17A LO 3 Gossers Restaurant is analyzing an increase in its food cost. You have been given the following information on the budgeted cost of the most popular menu items and an excerpt from the budget and actual results for the month. Menu Item Cost per Item Steak frites $12.00 6 Pasta marinara $6.00 Salmon souffle $8.00 Actual Budget Menu Item Total Cost Items Sold Total Cost Items Sold Steak frites $4,320 320 $3,600 300 Pasta marinara 468 85 540 90 Salmon souffle 1,318 155 1,200 150 7 Required a) Calculate the cost variance for each item. b) Calculate the quantity variance for each item. 8 - 185 19 Chapter 7 Flexible Budgeting and Variance Analysis c) Calculate the total variance for each item