Reference no: EM133189824
Question - The general manager of Tasty Grill is reviewing the revenue report for the Saturday night shift. The report is summarized in three sections (A, B, and C):
A. Guest Charges and Sales
Total amount for guest checks: $2,356.45
Total amount of food items charged to guests: $1,852.55
Total amount of food items issued by kitchen: $1,790.30
Total T-bone steak sales: $390.00
B. T-Bone Steaks Sold
Inventory
Beginning inventory for T-bone steaks: 63
Ending inventory for T-bone steaks: 38
Usage
Number of returned T-bone steaks by guests: 2
Number of burned/overcooked T-bone steaks: 2
Number of steaks sold: ?
C. Credit Card Sales and Fees
Total credit card charges: $1,867.30
Credit card commission: 3%
Total deposit expected: ?
Required -
1. How much is the discrepancy between food items charged to guests and food items issued by the kitchen?
2. How many T-bone steaks are sold to guests during the Saturday night shift?
3. Calculate the T-bone steak sales for the shift at $20 per steak.
4. Compare your T-bone steak sales figure with steak sales in section A. Report any discrepancies.
5. What percentage of total shift sales come from credit card sales?