GROUP 7
Menu: Forecasted food sales (RM) Non – Food expenses (RM) Profit Requirement (RM) Ingredient cost (RM) A 450,000 200,000 20,000 25 B 58,000 13,400 8,000 4 C 18,000 9,000 1,500 5 D 120,000 15,000 80,000 12 E 30,000 20,000 3,000 3 F 110,000 60,000 20,000 20 G 55,000 20,000 10,000 10 H 60,000 13,000 25,000 12 I 40,000 10,000 9,500 3 J 80,000 50,000 20,000 12 For each of the menu item above, you are required to: a) Calculate the Allowable Food Cost b) Calculate the Budgeted food cost (%) c) Determine the Multiplier d) Calculate the Base selling price A) CALCULATE THE ALLOWABLE FOOD COST