Week 5 Assignment: nventory and Budgeting Escoffier SCHOOL OF CULINARY ARTS™ Overview: Follow the instructions below, to demonstrate how math and inventory I totals are used to calculate cost of goods and food cost %. 1. Chef Erin completes her inventory on Thursday evening and finds that she has $11,500 in product on hand. Throughout the week, she purchases $500 in dry goods, $900 in dairy products, and $1000 in meat products. At the end of the week, she conducts inventory and finds that she has $10,000 in inventory left on hand. Please answer the following questions: a. What was the COST OF GOODS SOLD during this time period? SHOW YOUR MATH! b. If weekly Sales or Revenue is $12,895, please calculate the Food Cost Percentage for that time period. BE SURE TO SHOW YOUR WORK. 7 11
Week 5 Assignment: nventory and Budgeting Escoffier SCHOOL OF CULINARY ARTS™ Overview: Follow the instructions below, to demonstrate how math and inventory I totals are used to calculate cost of goods and food cost %. 1. Chef Erin completes her inventory on Thursday evening and finds that she has $11,500 in product on hand. Throughout the week, she purchases $500 in dry goods, $900 in dairy products, and $1000 in meat products. At the end of the week, she conducts inventory and finds that she has $10,000 in inventory left on hand. Please answer the following questions: a. What was the COST OF GOODS SOLD during this time period? SHOW YOUR MATH! b. If weekly Sales or Revenue is $12,895, please calculate the Food Cost Percentage for that time period. BE SURE TO SHOW YOUR WORK. 7 11
Holt Mcdougal Larson Pre-algebra: Student Edition 2012
1st Edition
ISBN:9780547587776
Author:HOLT MCDOUGAL
Publisher:HOLT MCDOUGAL
ChapterCSR: Contents Of Student Resources
Section: Chapter Questions
Problem 7.31EP
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