1. How is sales history used when attempting to create a restaurant sales forecast? A few...

  

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1. How is sales history used when attempting to create a restaurant sales forecast? A few sentences will be enough to explain. 2. Fill in the empty cells below. (Round to hundredth of decimal unless the result rounds up to a whole number or tenth of decimal naturally). Figure 4.1: Daily Cumulative Food Cost Record Cost to Date Date Stores Directs Cost Today 11/1 $102.00 $35.00 11/2 $95.00 $12.50 113 $99.50 $30,00 Cooking liquor Steward sales Purchases Food to bar Gratis to bar Ending inventory Opening inventory Employees' meals: 3. Given the following figures from the financial records of the Snowbird Restaurant in Vancouver, determine Cost of Food Sold. Show the whole calculation, not just the final result: Sales Today $160.00 $345.00 $310.50 $199.50 37.39 12,129.02 198.38 167.50 FIGURE 4.2 Date 20-November, 2021 Category Today 4,078.17 Food sales Food cost Cost% 44.786% 35.488% $2.986.95 $2.678.50 $1.337.75 5950.40 4,232.39 $639.75 4. Operating inefficiencies tend to increase actual costs. Do operating inefficiencies affect menu items standard costs as well? Explain your answer in a couple of sentences. Sales to Date 5. Analyze the report shown in Figure 4.2 answering the following questions: Look at the sales for today and sales for the same day last week and food cost percentage today and same day last week. Should it be a concern? Explain your answer. Same Day To Date This To Date Last Last Week Week Week Cost% Today What trend is shown in Figure 4.2-favorable or unfavorable? Explain your answer. Cost % to Date $13,179.25 $14.376.50 $5,455.50 54.901.35 34.093% 41.395% 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). 3. Given the following figures from the financial records of the Snowbird Restaurant in Vancouver, determine Cost of Food Sold. Show the whole calculation, not just the final result: Cooking liquor Steward sales Purchases Food to bar Gratis to bar Ending inventory Opening inventory Employees' meals: FIGURE 42 20 November, 2021 4. Operating inefficiencies tend to increase actual costs. Do operating inefficiencies affect menu items standard costs as well? Explain your answer in a couple of sentences. Category Today 5. Analyze the report shown in Figure 4.2 answering the following questions: Look at the sales for today and sales for the same day last week and food cost percentage today and same day last week. Should it be a concern? Explain your answer. What trend is shown in Figure 4.2-favorable or unfavorable? Explain your answer. Food sales $2.986.95 $2.678.58 Food cost $1,337.75 $950.48 Cont 44.786% 35.488% $199.50 37.39 12,129,02 198.38 167.50 4,078.17 18:5318.28 301.00 4,232.39 $639.75 Same Day To Date This To Di La Last Work Mork Hivk 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). Date 9/1 9/2 9/3 $13.179.25 314.376.50 $5,455.50 $4.901.35 34.993% 7. Given the following information, determine Daily Food Cost: Directs $200; issued Stores $400; transfers from kitchen to bar $10. A 3456.00 11198.00 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 ContStandard Actual Sales Actual Cost Standard Co 1139443334. 11/7919.34 1695.34 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 Potential Cost% Savings $100 $400 125 75 375 225 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 %2 Show the calculation, not just the final answer. 1. How is sales history used when attempting to create a restaurant sales forecast? A few sentences will be enough to explain. 2. Fill in the empty cells below. (Round to hundredth of decimal unless the result rounds up to a whole number or tenth of decimal naturally). Figure 4.1: Daily Cumulative Food Cost Record Cost to Date Date Stores Directs Cost Today 11/1 $102.00 $35.00 11/2 $95.00 $12.50 113 $99.50 $30,00 Cooking liquor Steward sales Purchases Food to bar Gratis to bar Ending inventory Opening inventory Employees' meals: 3. Given the following figures from the financial records of the Snowbird Restaurant in Vancouver, determine Cost of Food Sold. Show the whole calculation, not just the final result: Sales Today $160.00 $345.00 $310.50 $199.50 37.39 12,129.02 198.38 167.50 FIGURE 4.2 Date 20-November, 2021 Category Today 4,078.17 Food sales Food cost Cost% 44.786% 35.488% $2.986.95 $2.678.50 $1.337.75 5950.40 4,232.39 $639.75 4. Operating inefficiencies tend to increase actual costs. Do operating inefficiencies affect menu items standard costs as well? Explain your answer in a couple of sentences. Sales to Date 5. Analyze the report shown in Figure 4.2 answering the following questions: Look at the sales for today and sales for the same day last week and food cost percentage today and same day last week. Should it be a concern? Explain your answer. Same Day To Date This To Date Last Last Week Week Week Cost% Today What trend is shown in Figure 4.2-favorable or unfavorable? Explain your answer. Cost % to Date $13,179.25 $14.376.50 $5,455.50 54.901.35 34.093% 41.395% 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). 3. Given the following figures from the financial records of the Snowbird Restaurant in Vancouver, determine Cost of Food Sold. Show the whole calculation, not just the final result: Cooking liquor Steward sales Purchases Food to bar Gratis to bar Ending inventory Opening inventory Employees' meals: FIGURE 42 20 November, 2021 4. Operating inefficiencies tend to increase actual costs. Do operating inefficiencies affect menu items standard costs as well? Explain your answer in a couple of sentences. Category Today 5. Analyze the report shown in Figure 4.2 answering the following questions: Look at the sales for today and sales for the same day last week and food cost percentage today and same day last week. Should it be a concern? Explain your answer. What trend is shown in Figure 4.2-favorable or unfavorable? Explain your answer. Food sales $2.986.95 $2.678.58 Food cost $1,337.75 $950.48 Cont 44.786% 35.488% $199.50 37.39 12,129,02 198.38 167.50 4,078.17 18:5318.28 301.00 4,232.39 $639.75 Same Day To Date This To Di La Last Work Mork Hivk 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). Date 9/1 9/2 9/3 $13.179.25 314.376.50 $5,455.50 $4.901.35 34.993% 7. Given the following information, determine Daily Food Cost: Directs $200; issued Stores $400; transfers from kitchen to bar $10. A 3456.00 11198.00 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 ContStandard Actual Sales Actual Cost Standard Co 1139443334. 11/7919.34 1695.34 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 Potential Cost% Savings $100 $400 125 75 375 225 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 %2 Show the calculation, not just the final answer.

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