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 Steak Fajitas Chicken Fajitas Carne Asada Cheese Enchiladas Beef Enchiladas Enchiladas Verde Chili Rellenos Tacos Bean Chalupas Tortilla Soup Spanish Rice Refried Beans Sopapillas Total Product Cost Guests Served: Total Product Cost: Cost per Guest: Revenues, June 1: Category A A A B B B B 0 0 0 0 0 0 C C C C C C 400 $3,858.88 Unit lb. lb. lb. lb. lb. lb. lb. each each gal. ib. lb. each Beginning Amount 20 15 10 2 3 1 10 0 0 2 5 15 25 Ending Additions Amount 60 70 50 80 60 70 45 150 175 10 70 75 200 Desired Food Cost %: Desired Selling Price Based on Cost: Projected Revenues, June 8: 6 10 4 15 10 8 5 20 5 4 12 6 30 NA Total Usage 74 75 56 688888 67 53 63 50 130 170 8 63 84 195 40% $9.65 Unit Cost $4.50 $4.00 $4.25 $2.00 $2.50 $2.00 $2.75 $0.30 $0.25 $0.30 $0.20 $0.20 $0.15 Total Cost $333.00 $300.00 $238