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1. Given the following information, calculate cost percentages. Round your answers to the nearest tenth of a percent. a. Cost, $200.00; Sales, $500.00 b. Cost, $150.00; Sales, $500.00 c. Cost, $178.50; Sales, $700.00 d. Cost, $216.80; Sales, $800.00 e. Cost, $127.80; Sales, $450.00 f. Cost, $610.00; Sales, $2,000.00 2. Calculate cost, given the following figures for cost percent and sales: a. Cost percent, 28.0%: Sales, $500.00 b. Cost percent, 34.5%; Sales, $2,400.00 c. Cost percent, 24.8%; Sales, $225.00 d. Cost percent, 31.6%; Sales, $1,065.00 e. Cost percent, 29.7%; Sales, $790.00 f. Cost percent, 21.2%; Sales, $4,100.00 3. Calculate sales, given the following figures for cost percent and cost: a. Cost percent, 30.0%; Cost, $90.00 b. Cost percent, 25.0%: Cost, $500.00 QUESTIONS AND PROBLEMS X 33 c. Cost percent. 33.3%6: Cost, $1,000.00 d. Cost percent, 27.3%; Cost, $1.300.40 e. Cost percent. 24.5%: Cost. $88.20 f. Cost percent. 34.8%; Cost, $1,113,60 4. List three examples of foodservice costs that are fixed. Are they control- lable? Explain your answers. 5. List three examples of foodservice costs that are variable. Are they con- trollable? Explain your answers. 6. Write a short paragraph illustrating why a comparison of raw dollar costs in two restaurants would not be meaningful, but a comparison of the cost percents for food, beverages, labor and overhead might be. 7. The present cost to Lil's Restaurant for one la carte steak is $3.20. This is 40 percent of the menu sales price. a. What is the present sales price? b. At an annual inflation rate of 5 percent, what is this steak likely to cost one year from today? c. Using the cost calculated in (b) above, what should the menu sales price be for this item in one year if the cost percent at that time is to be 38 percent? d. If you were a banquet manager planning a function six months from now and planning to use this item, what unit cost would you plan for? e. The banquet manager in (d) above has already calculated that the other items included in this banquet menu will have increased in cost in six months from $2.00 to $2.11. What should the sales price per person be for this banquet if the desired cost percentage is 40 percent? 8. At the Loner Inn, total fixed costs for October were $28,422.80. In that month, 14.228 covers were served. a. What was the fixed cost per cover for October? b. Assume that fixed costs will increase by 2 percent in November Determine fixed cost per cover if the number of covers decreases by 10 percent in November 9. Joe's Downtown Restaurant purchases domestic red wine at $9.20 per bottle. Each bottle contains 3 liters, the equivalent of 101 ounces. The wine is served in 5-ounce glasses, and management allows for 1 ounce of spillage per 3-1 bottle. a. What is the average unit cost per drink? b. What is the total cost of 60 glasses of wine? c. The banquet manager is planning a function for 120 persons for next Friday evening. Each guest will be given one glass of wine. How many bottles should be ordered for the party? d. What will be the unit cost of the wine? The total cost? 10. Sales records for a luncheon in the Newmarket Restaurant for a recent week were Item A. 196 Item B.72 Item C. 142 Item D. 24 Item E 112 Item F. 224 Item G. 162 Given this information, calculate the sales mix. 11. Calculate the average check from the following data: a. Sales, $1,000.00, Number of customers, 125 b. Sales, $1,300.00, Number of customers, 158 c. Sales, $8.720.53, Number of customers, 976 12. The following table indicates the number of covers served and the gross sales per server for one three-hour period in Sally's Restaurant. Determine: (a) the average number of covers served per hour per server. and (b) the average sale per server for the three-hour period. Server Covers Served Gross Sales Per Server 71 5237.40 66 $263.95 58 $188.25 B 13. Use the information about Sally's Restaurant identified in Question 12 to complete the following: a. Calculate the average check b. Calculate the turnover for the three-hour period if there are 65 seats in the restaurant 14. Given the information about Sally's Restaurant identified in Questions 12 and 13, assume the restaurant had 85,629 customers per year and gross sales were $352,783.40. a. Calculate the average check b. Calculate sales per seat for the year EXCEL EXERCISES 35 15. The financial records of the Colonial Restaurant reveal the following figures for the year ending December 31, 20XX: Depreciation, $25,000 Food sales, $375,000 Cost of beverages sold, $30,000 Other controllable expenses, $60,000 Salaries and wages, $130,000 Beverage sales, $125,000 Employee benefits, $20,000 Cost of food sold, $127,500 Occupancy costs, $55,000 a. Following the form illustrated in Figure 1.1, prepare a statement of income for the business. b. Determine the following percentages: Food cost percent Labor cost percent (payroll, plus payroll taxes and employee benefits) Beverage cost percent Combined food and beverage cost percent Percentage of profit before income taxes c. Assuming the restaurant has 75 seats, determine food sales per seat for the year

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