2.  Food sales are $82,300 and Beverage Sales are $29,200. If food cost % is 35% and Beverage cost % is 24%, Calculate Gross Profit.
3.   Given: Total Sales of $1,500,000.Gross Profit 40% of Sales. Payroll costs of $257,000, and Expenses are 34% of Total Sales. Calculate Net Profit in dollars.                      
4.  
5.  A hotel offers a 44% discount on all single occupancy rooms. Determine the original price of a room, if the discounted rooms sell for $81.44.     
7.  Determine the statistical yield for a 120 room hotel that sells 78 rooms at $98 per night, if the rack rate is $120.
9.  If a 180 room hotel has a yield factor of 0.6, and on average sells 108 rooms at $76 per night, what is the rack rate?
11. (4 marks) A chef needs to prepare 315oz. of cooked broccoli. This vegetable loses 19% of its weight when cooked. How many pounds of raw broccoli must be purchased?
13. (3 marks) A 38.5lb piece of beef lost 12% of its weight in the process of cooking. Calculate the edible portion quantity for this piece of beef.
15. (4 marks) A restaurant paid $179.45 for 16.5 kg of fish. The price factor was 1.22 Calculate the edible portion cost per kg.
17. (3 marks) A restaurant sells a hamburger with fries for $12.95. Assuming a food cost% of 38%, what is the food cost in dollars?
19. (3 marks) Determine the % markup of a salad, if the menu price is $14.50 and the cost of ingredients is $3.75
21. (2 marks) Given: Beverage Sales of $406,000, and Beverage Sales are 40% of Total Sales. Calculate the Food Sales in dollars.

Part B: Long Answer (13 Marks)

Answer all questions in exam booklet provided or on the exam paper.

1. (7 Marks) Complete the following chart and comment on which menu items, if any, should be adjusted or removed.

Menu Item	Number Sold	Menu Mix%	Menu Price($)	Food Cost ($)	Item CM ($)	Gross Margin	CM Category	MM% Category	Class
Pasta	450		12.00	3.88
Steak	525		25.50	13.78
Salmon	475		18.95	8.50
Chicken	400		14.75	6.58
Caesar	550		9.00	1.86
Total
		Avg Menu Mix%=			Avg CM=

2. (6 marks) A restaurant purchased 19 kg of pork loin roast at $10.60 per kg. 175 g portions of cooked meat were served. The meat has a waste factor of 22%. Calculate the following:
4. How many portions of cooked meat were served? (1 Mark)
6. The cost of the edible portion quantity per kg. (1 Mark)
8. The cost of a portion. (2 Marks)
10. The menu price of a portion, assuming a %food cost of 29%. (2 Marks)