Culinary math formulas

It's my last semester of school, only 7 weeks to go in the semester and I'm finished. Hooray! This semester I have American Regional cuisine, it's the quantity class in which we cook for the school restaurant, and principals of food and bev cost control. AKA culinary math/accounting. We're allowed to use an index card of formulas for tests. This is mine:

Food cost percentage cost/sales$=food cost %; cost/fc%=sales price; sales$*fc%=cost Mark up Raw food cost*1+%markup=menu price Rev-Exp=profit; P+E=R; R-P=E. Sales this year-sales last year/sales last year =%varianc Varianc$/sales last year=%variance. Sales last yr*1.0(%)=rev 4cast. Rev 4cast-sales last year=projected increase. Profit/Sales=profit % of sales. Exp/Rev=% of total Weighted avg Day1$+Day 2$/Day1guests+day2guests=2day avg. Pop Index=total#of item sold/total sold. Guests*PI=#of items to prep for. Purhase today/sales today=rough food cost % New yield/old yield=CF Wt of each ingred/total wt=%of each ingred; %*wt=new amt BI+P-TO+TI-EI=COFC COFC-emp meals=COFS Rooms sold/rooms available=occupancy %. Sales/#of guests=check average Waste%=prod loss/AP wt. Actual cost/attainable cost=operational efficiency ratio Labor/revenue=labor cost %. $amt in X category/total of all categories=Xcost proportion