without explanation

Referring to the figure below, the Food cost to date % on 3/12 is equal to: * Food cost Food Sales Today Date Today Food Cost to date Food Sales to date 1/12 2/12 3/12 $50 $60 $75 $175 $190 $220 () 31.62% O 31.99% O 37.15% O45.29% Considering the actual inventory for the end of March is $9150 and the Book inventory is $9990 where issues is $7850, then the discrepancy percentage is equal to: O 15.15% 10.709 11.12% O 12:34 When discrepancies between actual and book inventory balance reach unacceptable levels management should: * Investigate and identify the causes and take corrective measures. O Reduce the portion size of their menu items. Lower employees' salaries. Ignore the discrepancies and investigate them in the upcoming months Among the acceptable reasons for discrepancies between actual and book values is: a. Human errors in costing out requisitions. O d. Both (a) and (c) c. Mismarking of actual purchase prices on items when that method is used Ob issuing stores without requisitions. Given the following information determine the book value of the closing Inventory: Issues $300 opening inventory: $800 purchases: $200 - $700 5600 $900 51300 One of the causes of variations between actual and standard costs is: Over-purchasing Following standard recipes Proper portioning None of the above The forecast in the menu pre-cost and abstract might change in the following cases a. Sales price changes O b. Keeping menu items fixed c. Altering portion size therefore changing standard portion costs. d. Both (a) and (c)