The Food and Beverage department at the Fox Hills Country Club is an important part of the Clubs overall profit structure. February food sales were $310,450 and beverage sales were $49,875. Because they represent such significant costs, Frankie Watson, the Clubs Food and Beverage Director, keeps a careful watch on her food and beverage cost percentages. Using the following information for February that Frankie has recorded, help her calculate the answers to the questions that follow.

Given Information:
Beginning Food Inventory	$5,410
Food Purchases	$72,385
Ending Inventory	$5,772
Transfers Out of Kitchen	$922
Transfers Into Kitchen	$1,346
Employee Meals	$1,622
Calculate the following:
Beginning Inventory
Purchases
Food Available for Sale
Ending Inventory
Cost of Food Consumed
Transfers Out
Transfers In
Employee Meals
Cost of Food Sold
Food Sales
Food Cost %
Given Information:
Beginning Beverage Inventory	$1,099
Beverage Purchases	$12,588
Ending Beverage Inventory	$1,244
Transfers Out of Bar	$1,346
Transfers Into Bar	$922
Calculate the following:
Beginning Inventory
Purchases
Beverage Available for Sale
Ending Inventory
Transfers Out
Transfers In
Cost of Beverage Sold
Beverage Sales
Beverage Cost %

a. What was the amount of Frankies Cost of Food Consumed in the month of February?

b. What was the amount of Frankies Cost of Food Sold in the month of February?

c. What was Frankies Food Cost % in the month of February?

d. What was the amount of Frankies Cost of Beverage Sold in the month of February?

e. What was Frankies Beverage Cost % in the month of February?