M N o P Q 1 Month end Inventory Procedure-march 31, 20 20 Quiz #7 Graded 2 Please calculate the cost of consumption of food and use that for calculating the Food cost % 3 4 5.NOITEM Unit Cost Opening Purchase Purcha Total 5 $.00.00 Inventory #1 12 Inventory Extension INV. Cost Clos. Inv kitchen Clos, Inv. Consump. Cost of store Inv. TH Consum 6 1 Sirloin steak $ 4.25 30 40 60 20 6 0 7 2 Chk Legs $ 6.50 26 36 48 18 6 0 B 3 T-bone Steak $ 8.30 35 24 48 20 6 0 9 4 Hamburger patties $ 6.60 42 60 36 18 4 0 10 S Salmon Filet $ 12.50 24 48 36 12 3 O 11 6 Butter 5 3.70 20 24 24 10 2 12 7 Olive Oil $ 6.50 20 G 12 12 2 13 8 Mix Vegetables $ 1.80 18. 24 6 S 2 14 15 16 17 Sale (revenue) in the Month of June was $12,618.75 What is the Food Cost 28 19 Kitchen Labour cost is $2250 20 Restaurant labour $1632.50) 21 What is the Total labour cost %) 22