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4. Given the following figures from the financial records of three units in

a small restaurant chain in Centerville, determine the cost of food sold

for each:

a. Cooking liquor $ 210.50

Steward sales 27.58

Purchases 12,339.42

Food to bar (directs) 201.38

Gratis to bar 267.50

Closing inventory 4,278.37

Opening inventory 4,031.19

Employees meals: 328 lunches @ $0.65 each 449 dinners

@ $0.95 each

b. Closing inventory $ 3,427.30

Purchases 11,230.45

Opening inventory 3,012.80

Transfers from other units 128.65

Cooking liquor 298.40

Gratis to bar 427.80

Food to bar (directs) 312.45

Transfers to other units 155.75

Employees meals: $2,576.45 sales value; recent average food cost

percent: 34.0

c. Purchases $68,543.36

Promotion expense 81.17

Closing inventory 20,963.71

Gratis to bar 58.73

Transfers from other units 637.38

Food to bar (directs) 296.35

Opening inventory 22,687.40

Transfers to other units 784.29

Cooking liquor 543.18

Employees meals:

Executives: $1,833.75 sales value; recent average food cost percent:

31.0 percent

Other staff: 1,422 breakfasts @ $0.55

1,208 lunches @ $0.80

1,012 dinners @ $1.05

5. Using the figures for cost of food sold determined in Question 4, calculate food cost percent and food cost per dollar sale for each of the three

restaurants, given the following sales figures:

a. $ 26,173.55

b. $ 25,819.45

c. $191,405.95

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