Kathy Piper is the Regional Manager of Ruby Tuesday's chain. She has the following balances in the Marion Restaurant:

Closing Inv 50,000

Opening Inv 30,000

Purchases 18,000

Transfers to other units 200

Cooking Liquor 450

Promo Expense 120

Transfers from other units 40

Employee meals 200

A) Calculate cost of food issued

B) Calculate cost of food consumed

C) Calculate cost of food sold D)Kathy suspects that approximately 10% of the food purchased was lost due to spoilage or pilferage. Why doesn't she subtract this from the cost of food sold?