Food and beverage cost controlhelp

Summary of Actual and Standard "Food Costs, Food Sales, and Potential Savings" 1. Complete the following chart. (Value: 8 Marks) Actual Cost Today To Date Standard Cost Today To Date Sales Today To Date Actual Cost % Today To Date Standard Cost % Today To Date Potential Savings To Date Today Date Today To Date % 03/1 756 750 2,225 03/2 630 620 3,806 03/3 902 890 2,401 03/4 785 765 2,210 2 The owner of the Silver For Dining Lounge has developed a new menu for use in her establishment Each menyem represents a complete meal She has determined standard cost for each them and has kept careful records of the sales for the month of March The data are as follows 4. Complete the following chart by Best inding the Imperial equivalents of the following LCBO products and then calculate the cost per ounce for each tema) Manuten Sire Imperial oz.) Cost per Size Metric 1140 A Pricel Unit $ 31.25 Number Sold 320 265 545 425 186 244 750 18.95 Standard Portion Costs 7.80 5.50 525 8.70 3.80 570 420 6.50 1140 LCBO Description 190 Smirnoff Vodka 145336 Apricot Brandy 27235 Tequila Sauza 41384 Jack Daniel 1784 Grand Marnier 177956 Melon Liqueur 165983 Cointreau F 34.95 27.65 41.95 $15 750 17.95 33.25 20.25 5215 Triple Sec 3723 Cheminaud Brandy 1140 32.65 Food Sales for March totaled $ 51,238.50 Using the Information provided, calculate total standard cost for March. Male 5 marta) Total Standard Cost for March 3. The following figures are from the accounting records of the restaurant identified in Question 2 Opening Inventory 57,515.80 Closing inventory 6,329.35 Food Purchases 17,942 80 Transfers: beverage to food 453.00 Transfers: food to beverage 237.00 831.00 (a) From the accounting records above, calculate the cost of food sold for March. w marka 1230 Brights President 750 9.35 646 Kahlua Coffee 750 26.95 Employee Meals 19281 Bacardi Rum (W&D) 1140 30.40 8.55 2881 Beaujolais Superior 155630 Creme De Cacao (W) 750 750 750 19.95 15.75 16196 Creme De Menthe (G) 428334 Mike's Hard Lemonade ApkB 1320 8 25 m a by Calculate the following for the Silver Fox Dining Lounge, the restaurant identified above. Ma 1. Actual Cost percent 2. Standard Cost percent 3. Potential Savings in dollars 4. Potential Savings as a percentage 5. Given the following information: - First, find the imperial yield . Second, calculate the cost of the smallest servable portion or (Unit Size) for each product Value 11 mars) Beverage Costing Format Type of Glass Date: Product Tonscenacuus Darrouutis Yield Yield Cost per Unit Size Metric Imperial Yield Unit Price VALUE Lemon mix 4.5 L Lime mix 10.96 Planter's Punch Unit Cost (oz) QUANTITY 1 oz. 1 oz 1 oz 1 oz 1 oz oz. % oz. 4L 19.95 Beverage Name: INGREDIENTS Dark Rum Orange juice Lemon Mix Lime Mix Topped with 7-up Grenadine Apricot Brandy Straw Orange Cherry Cherries (red) (620) Cocktail olives 400) 4L 21.95 Milk 2% 4L bags 3.86 Oranges Case count 113 23.67 Lemons Case count 140 27.40 Case count Limes 35 15.47 Orange juice 1689 mi 1.92 5.25 7-up 355 ml .33 Total beverage costs Menu selling prices Beverage cost percent % METHOD OF PREPARATION: 2.97 Grenadine litre NOTE: Straws cost 0.016 each. & is the actual number of places in a fourlitte container. 6. From the information found on the previous two pages, complete the Beverage Costing Forms (drink recipes) on the following (next) two pages Beverage Costing Form vale 5 marks) Type of Glass Date: VALUE Beverage Name: Between the Sheets INGREDIENTS Unit Cost (oz) QUANTITY White Rum 1 % oz. Brandy 12 oz. Triple Sec % oz. Lemon Mix D 1 %2_oz. Lemon Cherry Total beverage cost $ Menu selling prices 5.75 Beverage cost percent % METHOD OF PREPARATION