Practice Quiz

Dietary Manager Exam Prep

Category - Management

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Calculate the cost per meal using the following information:
Value of January inventory = $24,850
Value of February inventory = $22,730
Cost of foods purchased during January = $43,575
Number of meals served during January = 96,400
  1. 39 cents
  2. 47 cents
  3. 72 cents
  4. 85 cents
Explanation
Answer: B - The cost per meal is 47 cents, as calculated below:
January inventory - February inventory) +Cost of foods purchased =
Number of meals served during January
($24,850-$22,730) + $43,575 = 0.47 = 47 cents per meal
96,400
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