Homework Help is Here – Start Your Trial Now!
Math
Calculus
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
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
See similar textbooks
icon
Related questions
Question
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
Transcribed Image Text: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
AI-Generated Solution
AI-generated content may present inaccurate or offensive content that does not represent bartleby’s views.
steps

Unlock instant AI solutions

Tap the button
to generate a solution

SEE SOLUTION
Recommended textbooks for you
Holt Mcdougal Larson Pre-algebra: Student Edition…
Holt Mcdougal Larson Pre-algebra: Student Edition…
Algebra
ISBN:
9780547587776
Author:
HOLT MCDOUGAL
Publisher:
HOLT MCDOUGAL
SEE MORE TEXTBOOKS