Search (Alt+Q) File Home Insert Page Layout Formulas Data Review View Help Acrobat PROTECTED VIEW Be careful-files from the Internet can contain viruses. Unless you need to edit, it's safer to stay in Protected View. Enable Editing viXV fx U LL I S Z O Month end Inventory Procedure- march 31, 20 20 Quiz # 7 Graded Please calculate the cost of consumption of food and use that for calculating the Food cost % N m S.N. ITEM Unit Cost Opening Purchase Purchas Total Extension Clos. Inv kitchen Clos. Inv Consump. Cost of $.00.00 Inventory # 1 Inventory INV. Cost store Inv. Consum. 1 Sirloin steak 4.25 40 2 Chk Legs 6.50 3 T - bone Steak 8.30 4 Hamburger patties 6.60 60 1 6 6 7 M N N 5 Salmon Filet en 48 6 Butter 3.70 7 Olive Oil 6.50 8 Mix Vegetables 1.80 Sale (revenue) in the Month of June was $12,618.75 What is the Food Cost % Kitchen Labour cost is $2250 Restaurant labour $1632.50 What is the Total labour cost % Sheet1 Sheet2 | Sheet3 + Ready