I am currently working on 'case study 304: Hereford steak houses' (can be found on Course Hero) for an assignment. I have a few questions about it as my calculations just don't seem to add up.

In the budget report in the case study, actual cost of food is given as 6805,50 pounds and budgeted cost is 7120,50. When plugging in all relevant values, everything sums up ok for budgeted cost, however my calculations for the actual cost don't add up. When calculated using the actual sales mix ratio it amounts to 6625,68 pounds.

I suspected this has something to do with direct material usage variance, which I calculated for each ingredient separately using and it added up to a total of 248,03 pounds (unfavourable). I added the usage variance to (6625,68+248,03=6873,71) and the numbers still didnt add up.

I am also at a loss of how to properly calculate direct materials price variance. I am supposed to calculate the price variances for two ingredients that have now been discounted 5% and 15%, respectively, for week 219. I am not sure if I should use the opening stock count of the given ingredient+the purchases of it made during the week as actual quantity purchased.

I am sorry my explanation of the problem is so messy, but I found the case study on Course Hero, so I assumed it might be easier to just refer to it.

Thank you in advance!