9. (10 points) Please calculate the cost of food sold based on the following figures. Please...

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9. (10 points) Please calculate the cost of food sold based on the following figures. Please rewrite everything in the proper order and then make the calculations. Purchases $8,300 Closing Inventory $2,540 Fruit used at the bar $250 White wine used for sauces $150 Opening Inventory $2,688 Employee Meals $400 10. (10 points) Please finish the following recipe costing chart. Salisbury Steak Ingredients Beef chuck E.P. Onions Garlic Salad oil Bread cubes Milk Whole eggs Pepper Salt Category Meat Fish Produce Groceries Yield: 50 servings Dairy Amount Total 14 lbs. 3 lbs. ½/2 oz. ½ cup 2 lbs. 1½ pints Total Sales equals $328,291.75 8 4 OZ. 1 oz. 11. (10 points) Please complete the following chart: Amount Purchased Cost Price $52,725 $26,263 $32,627 $16,212 $15,128 $2.25 per EP lb. 0.75 per lb. 2.52 per lb. 6.57 per gallon 0.65 per lb. 3.18 per gallon 1.89 per dozen Total cost 5.18 per lb. Cost per serving Selling price if desired food cost is 20% .42 per lb. Budget Goal Percent of Sales 12% 8% 6% 5% 4% 35% Do you notice any red flags? Why or why not? Extension Cost Variance 9. (10 points) Please calculate the cost of food sold based on the following figures. Please rewrite everything in the proper order and then make the calculations. Purchases $8,300 Closing Inventory $2,540 Fruit used at the bar $250 White wine used for sauces $150 Opening Inventory $2,688 Employee Meals $400 10. (10 points) Please finish the following recipe costing chart. Salisbury Steak Ingredients Beef chuck E.P. Onions Garlic Salad oil Bread cubes Milk Whole eggs Pepper Salt Category Meat Fish Produce Groceries Yield: 50 servings Dairy Amount Total 14 lbs. 3 lbs. ½/2 oz. ½ cup 2 lbs. 1½ pints Total Sales equals $328,291.75 8 4 OZ. 1 oz. 11. (10 points) Please complete the following chart: Amount Purchased Cost Price $52,725 $26,263 $32,627 $16,212 $15,128 $2.25 per EP lb. 0.75 per lb. 2.52 per lb. 6.57 per gallon 0.65 per lb. 3.18 per gallon 1.89 per dozen Total cost 5.18 per lb. Cost per serving Selling price if desired food cost is 20% .42 per lb. Budget Goal Percent of Sales 12% 8% 6% 5% 4% 35% Do you notice any red flags? Why or why not? Extension Cost Variance