Hospitality Cost Control: Ch. 7 Statement of Income, Depreciation, and Amortization

The teacher does not specify what we have to do for each problem. Having the right and organized answer would be a great help for me.

Problem 13 A hospitality company uses the perpetual inventory system. Its food inventory was 52, on August 1 and $3,000 on August 31. Total deliveries to the storeroom in August we $15,000. What were the food issues from the storeroom in August? ntory was $2,700 re