Chapter $6,$ Question $7$

Use the ROUND function for $$Cost per Guest$$ and $$Desired Selling Price Based on Cost$$ to two decimal places.

Buffet Product Usage $($Sunday$,$ June $1)$: Gabriel's Tex$-$Mex Restaurant

Menu Item Category Unit "Beginning

Amount" Additions "Ending

Amount" "Total

Usage" "Unit

Cost" "Total

Cost"

Steak Fajitas A lb$.20606$ $$4\mathrm{.}50$

Chicken Fajitas A lb$.157010$ $$4\mathrm{.}00$

Carne Asada A lb$.10504$ $$4\mathrm{.}25$

Cheese Enchiladas B lb$.28015$ $$2\mathrm{.}00$

Beef Enchiladas B lb$.36010$ $$2\mathrm{.}50$

Enchiladas Verde B lb$.1708$ $$2\mathrm{.}00$

Chili Rellenos B lb$.10455$ $$2\mathrm{.}75$

Tacos C each $015020$ $$0\mathrm{.}30$

Bean Chalupas C each $01755$ $$0\mathrm{.}25$

Tortilla Soup C gal. $2104$ $$0\mathrm{.}30$

Spanish Rice C lb$.57012$ $$0\mathrm{.}20$

Refried Beans C lb$.15756$ $$0\mathrm{.}20$

Sopapillas C each $2520030$ $$0\mathrm{.}15$

Total Product Cost

Guests Served: $400$ Desired Food Cost $\%$: $40\%$

Total Product Cost: Desired Selling Price Based on Cost:

Cost per Guest:

Revenues, June $1$: Projected Revenues, June $8$: Difference: