6. Determine inventory turnover rate, using the following information: Beginning Inventory is $5,031.29, Ending Inventory is $4,278.37, and the Cost of Sales is $12,364.43. Round everything to hundredth of decimal (.00).

7. Given the following information, determine Daily Food Cost: Directs $200; issued Stores $400; transfers from kitchen to bar $10.

8. The following question has two parts. Each part is worth .5 pt

A) Determine potential savings by filling in the standard and potential cost % and then calculating the potential savings.

Date	Actual Cost	Standard Cost	Actual Sales	Actual Cost %	Standard Cost %	Potential Savings
						$	%
11/5	318.20	301.00	860.00
11/6	1394.40	1324.68	3486.00
11/7	3919.30	3695.34	11198.00

B) What is the point in knowing the potential savings?

9. Given the information appearing below, determine the food cost percent on 9/3.

Food Cost Food Sales

Date

9/1 $100 $400

9/2 125 375

9/3 75 225

Show the calculation, not just the final answer. Round the result to tenth of a decimal

10. In Sunshine Restaurant, actual cost in November 2020 was $49,000. Sales in the same month were $139,000. Standard cost percent was 5.0% lower than the actual cost percent. Given the information in this question, what are the potential savings for September in dollars and in %? Show the calculation, not just the final answer.

answer all the question.