1. Please compute the operational statistics for the Regents food and beverage department in the attached excel sheet and compare it to the performance in answer for discussion post. The discussion post is a standard level of performance for a food and beverage operation. After you compute the Regent excel sheet in this question compare it to the answer in discussion post identifying the strengths and weaknesses of the Regents performance.

) Discussion post:

Statistic Exercise TermsTotal Food Availablecalculate all the food that came into the operationBeginning inventory plus purchases End Inventory (given)Total Expended FoodSubtract the ending inventory from the Total Food Available.

Statistic Exercise TermsDetermine total food given away`Add employ meals (given) to comp meals (given) to determine Total non-paid mealsTotal cost of food inventorySubtract total non-paid meals from Total Expended Food Food Cost PercentageDivide Total Cost of Food inventory by Total Food SalesYou will get a percentage.

Statistic Exercise TermsGuest Covers givenAverage CheckDivide Guest Covers into Total Food SalesSeats Seat TurnoverDetermine Total Seats in the restaurant by multiplying seats by days in the monthDivide Total Seats into Guest Covers to get Seat Turnover.

Statistic Exercise TermsCost of LaborDivide labor costs (given) by Total Food Sales (given)Labor CostsDivide Labor Costs (given) by Total Food Sales (given)Cost of BeveragesBeverage Costs divided by Beverage revenue.

This is solved sheet below:

Thus, please solve the excel sheet below:

Thank you!

B D $475,000 01 02 03 04 05 06 04 05 06 07 08 62 23,660.00 21,000.00 25,800.00 23,880.00 28,000.00 28,000.00 150,340.00 (16,500.00) 133,840.00 2,850.00 1,220.00 4,070.00 $ 129,770.00 A 1 April 2 Total Food Sales 3 Beginning Food Inventory 4 Purchases 5 6 7 8 9 Total Food Available 10 End Inventory 11 Total expended food 12 employ meals 13 comp meals 14 Total non-paid meals 15 16 Total cost of food inventory 17 18 Food Cost Percentage 19 Guest Covers 20 Average Check 21 22 Seats 23 Seat Turnover 24 25 Cost of Labor 26 Labor Costs 27 Cost of Beverages 28 Beverage Revenue 29 Beverage Costs 30 31 32 33 27.32% 34,320 $13.84 220 5.2 $141,663 29.82% $48,990 $223,998 21.87% B $525,819 A 1 May Performance 2 Total Food Sales 3 Beginning Food Inventory 4 Purchases 5 6 7 $ 35,819.00 $ 39,812.00 $ 41,872.00 $ 47,291.00 $ 51,982.00 $ 47,182.00 8 $ 57,192.00 $ $ 8,719.00 6,172.00 36,713 9 Total Food Available 10 End Inventory 11 Total expended food 12 employ meals 13 comp meals 14 Total non-paid meals 15 16 Total cost of food inventory 17 18 Food Cost Percentage 19 Guest Covers 20 Average Check 21 22 Seats 23 Seat Turnover 24 25 Cost of Labor 26 Labor Costs 27 Cost of Beverages 28 Beverage Revenue 29 Beverage Costs 30 31 160 $ 201,873 $37,981 $251,901