Financial Aid Student Accounts Resources Campus Store c. $8,550 d. $9,280 Chef Fabio does beginning inventory on Thursday night and finds that he has $1456 in food products in the restaurant. Throughout the week he purchases: $457 produce, • $632 protein, $356 dry goods, and $147 dairy. The following Thursday he does ending inventory and finds that he has $1643 in food, He looks at his sales and finds that he made $5546 over the same 7 day period. What is his food cost as a percentage of sales (food cost percentage)? Select one: a. 54.96% b. 28.70% c. 55.88% d. 25.33% What is your contribution margin?

FINANCIAL ACCOUNTING
10th Edition
ISBN:9781259964947
Author:Libby
Publisher:Libby
Chapter1: Financial Statements And Business Decisions
Section: Chapter Questions
Problem 1Q
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Brown): Week 3
CU122-0 2201 (Brown): Week 4 x
Week 6: Culmination Knowledge x
+
empt.php?attempt=2921412&cmid%=866335
A fr. Enduring Word Bibl.
b My Questions | bart.
Financial Aid Student Accounts Resources Campus Store
c. $8,550
d. $9,280
Chef Fabio does beginning inventory on Thursday night and finds that he has $1456 in food products in the restaurant. Throughout the week he
purchases:
• $457 produce,
• $632 protein,
• $356 dry goods, and
• $147 dairy.
The following Thursday he does ending inventory and finds that he has $1643 in food. He looks at his sales and finds that he made $5546 over
the same 7 day period. What is his food cost as a percentage of sales (food cost percentage)?
Select one:
a. 54.96%
b. 28.70%
c. 55.88%
d. 25.33%
The ingredients for your braised greens cost $1.32. You sell it for $4. What is your contribution margin?
nswered
Select one:
ut of 1.00
a. $3.18
question
F2
Transcribed Image Text:Brown): Week 3 CU122-0 2201 (Brown): Week 4 x Week 6: Culmination Knowledge x + empt.php?attempt=2921412&cmid%=866335 A fr. Enduring Word Bibl. b My Questions | bart. Financial Aid Student Accounts Resources Campus Store c. $8,550 d. $9,280 Chef Fabio does beginning inventory on Thursday night and finds that he has $1456 in food products in the restaurant. Throughout the week he purchases: • $457 produce, • $632 protein, • $356 dry goods, and • $147 dairy. The following Thursday he does ending inventory and finds that he has $1643 in food. He looks at his sales and finds that he made $5546 over the same 7 day period. What is his food cost as a percentage of sales (food cost percentage)? Select one: a. 54.96% b. 28.70% c. 55.88% d. 25.33% The ingredients for your braised greens cost $1.32. You sell it for $4. What is your contribution margin? nswered Select one: ut of 1.00 a. $3.18 question F2
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