Author Question: Throughout the month the chef has kept careful track of the items that were used for employee meals. ... (Read 69 times)

moongchi · **on:** Aug 20, 2020

Question 1

Three numbers are needed in order to calculate food cost. They are the value of
◦ requisitions, transfers and inventory.
◦ opening inventory, purchases and ending inventory.
◦ food accounts payable, restaurant receivables and register sales.
◦ register sales, purchases and inventory.

Question 2

Throughout the month the chef has kept careful track of the items that were used for employee meals. This dollar amount should be
◦ reported to human resources as a payroll expense.
◦ added to food costs.
◦ noted but will not have an effect on food cost.
◦ subtracted from food costs.

Melissahxx · **Reply #1 on:** Aug 20, 2020

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