# ITEM

ITEM MENU MENU Cost

MENU ITEM SOLD FOOD
PRICE COSTS REVENUES %
(MM) COST

Filet Mignon 658 6.45 19.95

Lobster 416 12.53 28.00
Veal Provencale 272 8.47 19.95
Grilled Salmon 615 6.11 17.95
King Crab Legs 412 11.92 25.00
Ravioli Pomodoro 486 4.28 11.95
Steamed Shrimp 319 5.73 16.95
Steamed Mussels 90 6.12 15.50
Grilled Vegetable Plate 125 3.66 9.95
Blackened Chicken 375 4.67 15.95
Stuffed Sole 280 6.27 14.95
Fish and Chips 295 4.32 9.95
Tenderloin Tips 225 5.63 14.95
Stuffed Chicken 495 5.25 15.95
Angel Hair Pasta 325 4.65 12.95
Baby Back Ribs 500 5.85 13.95
Beef Brochette 650 6.75 15.95
Veal Oscar 250 7.15 20.95
Beef Wellington 175 7.92 22.95
Penne Arabiata 395 5.15 13.95
Porterhouse Steak 425 8.57 18.95
Roast Ribs 650 7.14 16.75
 # ITEM
ITEM MENU MENU Cost
MENU ITEM SOLD FOOD
PRICE COSTS REVENUES %
(MM) COST

Column Totals
 FAB 461 - Quiz One - Spring/2005

Food opening inventory $11,128.00

Food purchases $72,341.00

Food ending inventory $16,588.00

Cost of Goods Consumed.

Employee meals $1,500.00

Promotional food $250.00

Food transfers $225.00

Bar transfers $190.00

Waste $475.00

1. What is the actual cost of goods sold?

2. What is the actual food cost percentage?

3. What is the variance in dollars?

4. What is the variance in percentage points?