Net Food Sales for a month were $84,400. The cost of food purchased during the month was 3 times the beginning inventory. Beginning food inventory was $14,800 and ending inventory is $12,200. The restaurant served 300 employee meals during the month. Employee meals cost the restaurant approximately 75 cents per meal. The kitchen sent 2 cases of oranges to the bar during the month. One case of oranges cost $25. The managers issued $250 of complimentary food to guests. The bar sent 2 cases of wine to the kitchen for cooking, one case of red wine and one case of white wine. The red wine cost $78 and the white wine cost $78. Based on this information for the month calculate the following: Cost of Food Purchased: $______________, Cost Food Used: $_____________ Cost of Food Sold: $___________ and the Cost of Food as a Percentage of Food Sales: ____________% (round to the nearest whole number)
Cost of Food Purchased: $44,400 Cost Food Used: $47,000 Cost of Food Sold: $46,631 Cost of Food as a Percentage of Food Sales: 55% |
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Cost of Food Purchased: $36,000 Cost Food Used: $46,631 Cost of Food Sold: $47,000 Cost of Food as a Percentage of Food Sales: 54% |
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Cost of Food Purchased: $59,200 Cost Food Used: $47,000 Cost of Food Sold: $44,400 Cost of Food as a Percentage of Food Sales: 53% |
1)Cost of Food Purchased
= 3 times the beginning inventory
Beginning Inventory = $14800
Cost of Food purchased = $14800*3= $44,400
2) Cost of Food used
Opening Inventory $14,800
Add: Cost of Food purchased $44,400
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$59,200
Less: Closing Inventory $ 12,200
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Cost of Food used $ 47,000
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3) Cost of Food Sold
Cost of food used $ 47,000
Less: Employees Meal Cost (300*75 cents) $225
Less: Cost of 2 cases of Oranges(2*$25) $ 50
Less:Complementary food to guests $250
----------- $525
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$46,475
Add:Cost of 2 cases of wine $ 156
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Cost of Food sold $ 46,631
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4)Cost of Food Sold as % of Food Sales
Cost of Food sold $46,631
Food Sales $84,400
Cost of Food Sold as % of Food Sales 55.25%
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