1. A very basic restaurant does not provide employee meals, use transfers, or permit stewardsales.What is its food cost for a month that has no promotions or write-offs if the month's opening inventory is valued at $3,310, its closing inventory is $4,170, and its purchases for the monthare$9,722?

1. A catering company records the following data regarding food cost for March: opening inventory is $378; closing inventory is $144; purchases are $12,706; employee meals are $588; promotions are $831; and steward sales are $701. What is the food cost for this business in March? (Assume no other variables impacting cost of food sold are in play.

1. A restaurant has $312,500 in sales for the first quarter of the year. Its food cost for the quarteris

$98,750. What is the restaurant's food cost percent ?

If the owner allows a variance of + or - 0.5% on its standard food cost percent of 32%, is the restaurant doing well in the first quarter or does the manager have a problem?

1. List three possible problems that may cause a food cost percent to be higher than the restaurant's standard..

List two possible problems that may cause a food cost percent to be lower than the restaurant's standard .

1. A server is stealing from a restaurant. In 50 to 100 words, explain how might a manager identify the problem and the server if the restaurant has a POS system?

Explain how might the manager do this if the restaurant does not have a POS system?

Answer rating: 100% (QA)

Lets break down each question 1 Basic Restaurant Food Cost Calculation Opening Inventory 3310 Purcha... View the full answer