Practice FS problems Flashcards
There are 54 sleeves of paper cups in inventory, 25 sleeves that arrived this week, and 29 sleeves that are in inventory. The cost per case of the cups was $154.50 when the 25- sleeve shipment arrived this week Each sleeve contains 25 sleeves. Therefore each sleeve cost $6.18. What is the inventory value?
54X 6.18= $333.72
A foodservice operation with a total weekly food and supply cost of $5, 00 0 should maintain approx. how much in inventory?
5000X1.5= $7,500
Management desires a 40% food cost for all cafeteria entrees. The cost of ingredients for a hamburger is 1.00. What should the selling price be?
1.00/2.5= $2.50 verify= 1.00/2.50= 40%
Determine the selling price using the prime cost method.
- raw food cost:$1.80
- labor cost: 6 minutes @ $10/hr = $1.00
- desired food cost%: .333
- desired labor cost%: .467
($1.80 + $1.00)/ (.333+ .467)= $3.50
You purchase an 18 lb ready to cook turkey at $.68/lb. The as purchased price is $12.24. After cooking and slicing, edible portion is just 9.9lbs. What is the edible portion?
$12.24/9.9= $ edible portion cost/lb $1.24
Using the data from Glory Hospital for the month of January, determine the profit margin. Sales: $127,771 Cost of sales: $54,779 salaries: $31, 324 FICA: $ 4,380 Benefits: $ 8,191 Utilities: $ 3,697 Supplies: $ 4,272 Depreciation: $ 16, 579 Taxes: $ 2,324
Net profit= 127,771-125,546= 2225
profit margin= 2225/127771=.02
Determine the breakeven point using the following info:
fixed cost: $50,000
selling price: $5
variable cost: $3.25
BE= 50,000/5-3.25=28, 572 average priced meals
Determine the breakeven point using the following info:
fixed cost: $25,000
variable cost: 60, 000
sales: 100,000
BE= 25,000/1-(60,000/100,000)= $62,500
A school foodservice expects to serve 31,250 meals to students and an additional 7,500 meals to staff and visitors during the month of December. It has been established this foodservice produces 14 meals per labor of hour. Calculate the number of FTEs required to serve the expected numbers of meals for the month of December. A. 16 B. 20 C. 14 D. 10
a. 16
An operation has 384 scheduled work hours posted. How many FTE’s are required to staff the operation for the week?
384/40= 9.6 FTE’s
There are 80 positions at the Glory Hospital in the foodservice dept. During the 6 months, 18 employees were terminated and replaced with and an additional 6 being terminated. What is the turnover rate?
384/40= 22.5%
20 FTE produced 2700 meals during a 40-hr week. How many meals were produced per labor minute?
20 FTE X 40 hrs=800 hrs
2700 meals produced/800 labor hours= 3.38 meals per labor hour
3.38/60=.06 meals per labor minute
Determine the food cost per meal for Glory Hospital during the month of June. June 1 inventory: $36, 250 July 1 inventory: $34, 375 June purchases: $52, 390 June meals served: 134,00
(36,250-34,375) +52,390
___________________
134,000
= .40
The cafeteria income for Tuesdays was $640. Food cost for the day was $265. What is the food cost %?
265/640= 41.4%
Total cash sales for all sources for july
restaurant sales 2,016.98
café sales 18,905.38
coffee shop 1663.81
vending sales 1242.70
catering sales 966.36
total cash: 24,795.23
How many cash meals produced? MCF 5.324,795.23/ 5.30 mcf= 4678 meals
