Inventory Sheet

Determine the total price of each item. Then add up the total price column

Item	On hand	Purchase Unit	Price per Unit	Total Price
blended oil	1gal	4/gal	$37.35
pan spray	0.5 cs	6/17 oz cans	$32.84
corn syrup	0.25 cs	4/gal	$52.76
maple syrup pancake	0.75 cs	4/gal	$151.39
caramel sauce	6 ea	12/16 oz case	$33.32
vanilla extract	2 ea	4/gal	$42.09
mayonnaise	16	12/11.5 oz	$35.88
Greek olives	4 ea	4/4.4#	$78.68
Worcestershire sauce	1 cs	3/gal	$35.12
banana peppers	3 gal	4/gal	$34.09
pepperoncini's	3 gal	2/gal	$47.87
hollandaise	3 ea	4/3#	$35.74
Carolina gold BBQ sauce	2.5 gal	4/gal	$36.47
soy sauce	1 qt	2/qts	$38.00
sweet/sour sauce	1 gal	4/gal	$19.52
			TOTAL FOOD LEFT IN INVENTORY $___________

Formula Practice

Calculate the food cost Percentage of each Problem.

OPENING INVENTORY + PURCHASES FOR THE MONTH = TOTAL INVENTORY

TOTAL INVENTORY TOTAL FOOD COST NOT USED = COST OF FOOD USED

FOOD COST % = COST OF FOOD USED / SALES (REVENUE)

1. Purchases: $4,532.00
2. Total Inventory: $12,674.
3. Opening inventory : $13,789
4. Sales:$15262

Food Cost Percentage = _________________________

1. Purchases: $33200
2. Total Inventory: $9784.
3. Opening inventory : $14,654
4. Sales:$ 25,596

Food Cost Percentage = _________________________