`"Cost of Food Consumed" = ("Beginning Inventory"+"Purchases")-"Ending Inventory"`

Enter a value for all fields

The Cost of Food calculator computes the cost of food consumed or wasted during a period based on the start and end inventory and the cost of food associated purchases during the period.

INSTRUCTIONS: Choose the preferred currency units and enter the following:

• (BI) Value of the Beginning Inventory.
• (P) Cost of food related Purchases during the period.
• (EI) Value of the Ending Inventory.

Cost of Food (CoF): The calculator returns the Cost of Food during the period in U.S. dollars.  However, this can be automatically converted to other currencies via the pull-down menu.

General Information

This equation shows how to calculate the cost of food consumed though inventory and purchases.

---

Hospitality Calculators

• Average Cost per Room - Average expense per room for a period of time.
• Average Daily Rate - Average daily income rate for rooms rented
• Average Sales per Guest Forecast - Forecast based on total forecast and guest count forecast.
• Break-Even Point in Guests Served - Computes the number of guests needed to break even based on fixed costs and margin per guest.
• Contribution Margin per Guest - Computes the margin per guest based on selling price per guest and variable cost per guest.
• Contribution Marge Percent - Computes the percent of contribution margin based on the Selling Price percent and the Variable Cost percent.
• Cost of Food Consumed - Computes the cost of food based on inventory change and purchases.
• Estimated Room Expenses -  Computes the estimated annual expense of rooms based on the expense per room and number of rooms.
• Food Cost Percent for a Restaurant - Computes the percent of costs associated with food for a restaurant.
• Food Selling Price - Computes selling price based on Item Food Cost and percent allocated to food commodity.
• GOPPAR - Gross Operating Profit Per Available Room - Computes the profit based on the gross profit and the total rooms available.
• Guest Count Forecast - Guest count forecast based on last year's and an expected increase.
• Percent Sales Variance - Computes the percentage of the difference in sales in two periods. 

Resource:

• Dopson, Lea R., and David K. Hayes. Managerial Accounting for the Hospitality Industry. Hoboken, NJ: Wiley, 2009. Print.