1 2 Fast Clipboard F17 DITECTIONS. BIU- Font B X C A. fx =C17+D17-E17 E F Merge & Center - 4 $ - % 9 4.0.00 Conditional Format as .00 9.0 Alignment Number Cell Formatting - Table - Table Styles - Styles Insert Delete Fe Cells H Mario Armando Perez is the kitchen manager at the Asahi Sushi House. Mario's restaurant offers five popular types of sushi roll. Mario keeps 4 careful records of the number of each roll type sold, from which he computes each item's popularity index. For March 1, Mario estimates 150 5 guests will be served. 6 8 9 10 11 04 At the end of the day, Mario also records his actual number sold in order to calculate his carryover amount for the next day. 7 Based on his experience, and to ensure he does not run out of any item, Mario would like to have extra servings (planned overage) of selected menu items available for sale. Using planned overage, the popularity index of his menu items, and his prior day's carryover information, help Mario determine the amount of new production needed and the total available for the day. 12 13 Using all of the information given, help Mario complete his kitchen production schedule for March 1. 14 15 Mario's Kitchen Production Schedule: March 1 Sales Menu Item Popularity Index 16 Forecast Planned Overage Prior Day Carryover New Total Production Available Number Sold Carryover Spicy Tuna 34% 51 5 6 17 Roll 50+ 56 52 4 Salmon 10% 15 5 2 18 18 Special Roll 20 20 12 Spicy Shrimp 30% 45 5 5 45 19 Roll 50 50 20 California Roll 20% 30 5 2 33 35 30 05 5 BBQ Eel Roll 6% 9 0 0 9 21 6 5 4 Total to 100% 150 20 22 Serve 20 15 155 170 149 21 23 24 25 26 Monica: /4 27 Mark and Comments 28 29 30 31 32 33 34 35 36 37 50 Loralei www Kyle Robin Mario
1 2 Fast Clipboard F17 DITECTIONS. BIU- Font B X C A. fx =C17+D17-E17 E F Merge & Center - 4 $ - % 9 4.0.00 Conditional Format as .00 9.0 Alignment Number Cell Formatting - Table - Table Styles - Styles Insert Delete Fe Cells H Mario Armando Perez is the kitchen manager at the Asahi Sushi House. Mario's restaurant offers five popular types of sushi roll. Mario keeps 4 careful records of the number of each roll type sold, from which he computes each item's popularity index. For March 1, Mario estimates 150 5 guests will be served. 6 8 9 10 11 04 At the end of the day, Mario also records his actual number sold in order to calculate his carryover amount for the next day. 7 Based on his experience, and to ensure he does not run out of any item, Mario would like to have extra servings (planned overage) of selected menu items available for sale. Using planned overage, the popularity index of his menu items, and his prior day's carryover information, help Mario determine the amount of new production needed and the total available for the day. 12 13 Using all of the information given, help Mario complete his kitchen production schedule for March 1. 14 15 Mario's Kitchen Production Schedule: March 1 Sales Menu Item Popularity Index 16 Forecast Planned Overage Prior Day Carryover New Total Production Available Number Sold Carryover Spicy Tuna 34% 51 5 6 17 Roll 50+ 56 52 4 Salmon 10% 15 5 2 18 18 Special Roll 20 20 12 Spicy Shrimp 30% 45 5 5 45 19 Roll 50 50 20 California Roll 20% 30 5 2 33 35 30 05 5 BBQ Eel Roll 6% 9 0 0 9 21 6 5 4 Total to 100% 150 20 22 Serve 20 15 155 170 149 21 23 24 25 26 Monica: /4 27 Mark and Comments 28 29 30 31 32 33 34 35 36 37 50 Loralei www Kyle Robin Mario
Excel Applications for Accounting Principles
4th Edition
ISBN:9781111581565
Author:Gaylord N. Smith
Publisher:Gaylord N. Smith
Chapter16: Manufacturing Accounting (mfg)
Section: Chapter Questions
Problem 2R
Related questions
Question
Transcribed Image Text:1
2
Fast
Clipboard
F17
DITECTIONS.
BIU-
Font
B
X
C
A.
fx
=C17+D17-E17
E
F
Merge & Center -
4
$ - % 9
4.0.00
Conditional Format as
.00 9.0
Alignment
Number
Cell
Formatting - Table -
Table Styles -
Styles
Insert Delete Fe
Cells
H
Mario Armando Perez is the kitchen manager at the Asahi Sushi House. Mario's restaurant offers five popular types of sushi roll. Mario keeps
4 careful records of the number of each roll type sold, from which he computes each item's popularity index. For March 1, Mario estimates 150
5 guests will be served.
6
8
9
10
11
04
At the end of the day, Mario also records his actual number sold in order to calculate his carryover amount for the next day.
7 Based on his experience, and to ensure he does not run out of any item, Mario would like to have extra servings (planned overage) of selected
menu items available for sale. Using planned overage, the popularity index of his menu items, and his prior day's carryover information, help
Mario determine the amount of new production needed and the total available for the day.
12
13 Using all of the information given, help Mario complete his kitchen production schedule for March 1.
14
15 Mario's Kitchen Production Schedule: March 1
Sales
Menu Item
Popularity Index
16
Forecast
Planned
Overage
Prior Day
Carryover
New
Total
Production Available
Number
Sold
Carryover
Spicy Tuna
34%
51
5
6
17 Roll
50+
56
52
4
Salmon
10%
15
5
2
18
18 Special Roll
20
20
12
Spicy Shrimp
30%
45
5
5
45
19 Roll
50
50
20 California Roll
20%
30
5
2
33
35
30
05
5
BBQ Eel Roll
6%
9
0
0
9
21
6
5
4
Total to
100%
150
20
22 Serve
20
15
155
170
149
21
23
24
25
26
Monica: /4
27
Mark and Comments
28
29
30
31
32
33
34
35
36
37
50
Loralei
www
Kyle
Robin Mario
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