# Calculate Cost of Food Sold

Open the Cost of Food Template, save the template to your files, and complete the three problems. Use Microsoft Excel formulas to calculate the food cost and the percentages for each problem. Be sure to review the video below on how to use formulas in Microsoft Excel. There are also some terrific videos in Lynda.com via the Library to assist with Microsoft Excel. There is also a sample completed Cost of Food template for you to review to get started on the assignment.
cul209_sample_cost_of_food_sold_problems.xlsx

cul209_cost_of_food_problems_template.xlsx

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SAMPLE PROBLEM 1
Actual Cost of Food
Compute the cost of sales using the shaded cells from the following information
Inventory March 31
\$56,400.00
April Purchases:
Meats
Dairy
Fruits and Vegetables
All Others Foods
Total Purchases
No. of Employees Eating Daily
Cost per Employee Meal
\$15,750.00
8,800.00
6,598.00
44,678.00
75,826.00
125
\$2.50
Inventory on April 30th
\$32,450.00
Fill In the Blanks – use Excel Formulas
Beginning Inventory
Purchases
Goods Available for Sale
Ending Inventory
Cost of Food Consumed
Employee Meals (30 days)
Cost of Food Sold
Chapter 3
Q1
\$56,400.00
75,826.00
132,226.00
32,450.00
99,776.00
9,375.00
90,401.00
Beginning Inventory + Purchases
Cost of Goods – Ending Inventory
Number of Employees x Cost Per Employee Meal x Days in the Month
Cost of Food Consumed – Employee Meals
If the sales for the month were \$300,500.00 then what is the food cost percentage?
Cost of Food Sold
Sales
Food Cost Percentage
Chapter 3
Q1
90,401.00
300,500.00
30% Cost of Food Sold/Sales
SAMPLE PROBLEM 2
Maria has the following balances for her small coffee shop restaurant:
Food Sales
\$44,000
Beverage Sales
\$16,000
Food Purchases
\$2,000
Beverage Purchases
\$1,800
Beginning Food Inventory
\$600
Beginning Beverage Inventory
\$500
Ending Food Inventory
\$200
Ending Beverage Inventory
\$300
Fill in the blanks – use formulas
a. What is the cost of food sold?
Beginning Food Inventory
Purchases
Ending Food Inventory
Cost of Food Sold
\$600
\$2,000
\$200
\$2,400 Beginning Inventory + Purchases – Ending Inventory
b. What is the Food Cost Percentage?
Cost of Food Sold
\$2,400
Food Sales
\$44,000
Food Cost Percentage
5% Cost of Food Sold/Food Sales
c. What is the cost of beverages sold?
Beginning Beverage Inventory
\$500
Purchases
\$1,800
Ending Beverage Inventory
\$300
Cost of Beverage Sold
\$2,000 Beginning Inventory + Purchases – Ending Inventory
d. What is the Beverage Cost Percentage?
Cost of Beverage Sold
\$2,000
Beverage Sales
\$16,000
Beverage Cost Percentage
13% Cost of Beverage Sold/Beverage Sales
hases – Ending Inventory
hases – Ending Inventory
SAMPLE PROBLEM 3
Joe Cobb is the food and beverage manager for the Davis Hotel. He has the following balance
Food Purchases
Beverage Purchases
Food Sales
Beverage Sales
Beginning Food Inventory
Ending Food Inventory
Beginning Beverage Inventory
Ending Beverage Inventory
\$75,000
\$76,000
\$236,000
\$222,000
\$9,500
\$8,800
\$14,500
\$6,600
Complete the following:
a. Calculate the cost of food sold.
b. Calculate the cost of beverage sold.
c. What was the food cost percentage?
d. What was the beverage cost percentage?
\$75,700
\$83,900
32%
38%
Beginning Food Inventory+Food Purch
Beginning Beverage Inventory+Beverag
Cost of Food Sold/Food Sales
Cost of Beverage Sold/Beverage Sales
PROBLEM 1
Actual Cost of Food
Compute the cost of sales using the shaded cells from the following information
Inventory March 31
\$22.184,50
April Purchases:
Meats
Dairy
Fruits and Vegetables
All Others Foods
Total Purchases
No. of Employees Eating Daily
Cost per Employee Meal
\$11.501,00
6.300,00
9.641,00
32.384,00
59.826,00
85
\$1,25
Inventory on April 30th
Fill In the Blanks – use Excel Formulas
Beginning Inventory
Purchases
Goods Available for Sale
Ending Inventory
Cost of Food Consumed
Employee Meals (30 days)
Cost of Food Sold
Chapter 3
Q1
\$23.942,06
If the sales for the month were \$186,500.00 then what is the food cost percentage?
Cost of Food Sold
Sales
Food Cost Percentage
Chapter 3
Q1
PROBLEM 2
Maria has the following balances for her small coffee shop restaurant:
Food Sales
\$32.000
Beverage Sales
\$12.000
Food Purchases
\$3.000
Beverage Purchases
\$1.500
Beginning Food Inventory
\$800
Beginning Beverage Inventory
\$400
Ending Food Inventory
\$300
Ending Beverage Inventory
\$200
Fill in the blanks – use formulas
a. What is the cost of food sold?
Beginning Food Inventory
Purchases
Ending Food Inventory
Cost of Food Sold
b. What is the Food Cost Percentage?
Cost of Food Sold
Food Sales
Food Cost Percentage
c. What is the cost of beverages sold?
Beginning Beverage Inventory
Purchases
Ending Beverage Inventory
Cost of Beverage Sold
d. What is the Beverage Cost Percentage?
Cost of Beverage Sold
Beverage Sales
Beverage Cost Percentage
PROBLEM 3
Joe Cobb is the food and beverage manager for the Davis Hotel. He has the following balance
Food Purchases
Beverage Purchases
Food Sales
Beverage Sales
Beginning Food Inventory
Ending Food Inventory
Beginning Beverage Inventory
Ending Beverage Inventory
Complete the following:
a. Calculate the cost of food sold.
b. Calculate the cost of beverage sold.
c. What was the food cost percentage?
d. What was the beverage cost percentage?
\$60.000
\$56.000
\$136.000
\$128.000
\$8.000
\$7.200
\$12.000
\$5.600
RECIPE NAME: Vegan Chocolate Pie
BUSINES
Page:
Pan Size:
Cooking Temperature:
Serving Temperature:
# of Servings (Yield):
Serving Size:
Pre-Prep. Time:
Final Prep./Assembly Time:
1
Weight
Unit
INGREDIENTS
Volume
Unit
PROCEDURE
Firm silken firm tofu
12 ounces
1,1/2 cup
Blend with almond milk and almond butter until smooth
Almond breeze chocolate almond milk
8 tablespoons
1/2 cup
Blend with almond butter and tofu until smooth
Almond butter
8 tablespoons
1/2 cup
Blend with almond milk and tofu until smith
Chocolate chips
12 ounces
1,1/2 cup
Melt the chips and add to the blender and blend with the mi
Flacky sea salt for topping
pinch
1/8 teaspoons
sprinkle the sea salt on to the pie crust
Pie Crust
3 teaspoons
1 tablespoon
Pour filling into a crust and wait for 12 to 24 hours before se
OCEDURE
utter until smooth
il smooth
smith
and blend with the mix until smooth
to 24 hours before serving
RECIPE COSTING SHEET
NAME OF RECIPE: Vegan Chocolate Pie
INGREDIENTS
Firm silken firm tofu
Almond breeze chocolate almond milk
Almond butter
Chocolate chips
Flacky sea salt for topping
Pie Crust
Quantity
12 ounces
8 tablespoons
8 tablespoons
12 ounces
pinch
3 teaspoons
Yield
Portion Size
Weight/Volume/Count
1,1/2 cup
1/2 cup
1/2 cup
1,1/2 cup
1/8 teaspoons
1 tablespoon
Purchase Pack Purchase Price
Unit Cost
12 pack
\$16.70 11 pounds
3 pack
1 pack
\$18 12 pounds
\$10.49 7 pounds
Extension
0.7
0
0.49
1 box
\$130.50 2.61 pounds
0.61
4 pack
\$5.99 4 pounds
0.99
12 pack
\$31.08 21 pounds
0.08
Total Cost
\$2.87
Cost per portion
#DIV/0!
\$8.00
Gross Profit per Portion
#DIV/0!
Food Cost Percentage#DIV/0!

Pages (550 words)
Approximate price: -

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