Omputerized Beverage Control Systems Beverage dispensing systems Beverage portion control systems Liquor dispensing systems Restaurant alcoholic beverage recipe costing roblems Problem 1 veral yield tests for roasting rounds of beef have been carefully undertaken. A summary results (average per round) follows: As purchased (AP) Weight Servable Weight = 22 lb 7 oz 17 lb 10 oz

Managerial Economics: Applications, Strategies and Tactics (MindTap Course List)
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ISBN:9781305506381
Author:James R. McGuigan, R. Charles Moyer, Frederick H.deB. Harris
Publisher:James R. McGuigan, R. Charles Moyer, Frederick H.deB. Harris
Chapter17: Long-term Investment Analysis
Section: Chapter Questions
Problem 10E
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Problem 1 d only
Computerized Beverage Control Systems
Beverage dispensing systems
- Beverage portion control systems
Liquor dispensing systems
Restaurant alcoholic beverage recipe costing
.
Problems
Problem 1
Several yield tests for roasting rounds of beef have been carefully undertaken. A summary
of results (average per round) follows:
As purchased (AP) Weight
Servable Weight
Cost (AP)
=
22 lb 7 oz
17 lb 10 oz
$6.95 per lb
a. What is the cost per servable pound?
b. Use the above information to determine the number of pounds of rounds to purchase
for a weekend buffet being planned for 275 guests (six [EP-on the plate] ounces will
be served to each guest).
round #1
round #2
round #3
c. Use the above information to calculate a cost factor and then use the cost factor to
determine the revised cost per servable pound when the AP price of the round rises to
$7.45 per pound.
d. Using the revised cost per servable pound, calculate the per portion cost for the six-
ounce portion that will be provided on the buffet.
Problem 2
A yield test is done on three beef rounds. The as-purchased (AP) and edible portion (EP)
data is shown below:
AP (Original) Weight EP (Servable) Weight
19 lb 12 oz
16 lb 2 oz
21 lb 13 oz
17 lb 15 oz
20 lb 9 oz
16 lb 14 oz
Transcribed Image Text:Computerized Beverage Control Systems Beverage dispensing systems - Beverage portion control systems Liquor dispensing systems Restaurant alcoholic beverage recipe costing . Problems Problem 1 Several yield tests for roasting rounds of beef have been carefully undertaken. A summary of results (average per round) follows: As purchased (AP) Weight Servable Weight Cost (AP) = 22 lb 7 oz 17 lb 10 oz $6.95 per lb a. What is the cost per servable pound? b. Use the above information to determine the number of pounds of rounds to purchase for a weekend buffet being planned for 275 guests (six [EP-on the plate] ounces will be served to each guest). round #1 round #2 round #3 c. Use the above information to calculate a cost factor and then use the cost factor to determine the revised cost per servable pound when the AP price of the round rises to $7.45 per pound. d. Using the revised cost per servable pound, calculate the per portion cost for the six- ounce portion that will be provided on the buffet. Problem 2 A yield test is done on three beef rounds. The as-purchased (AP) and edible portion (EP) data is shown below: AP (Original) Weight EP (Servable) Weight 19 lb 12 oz 16 lb 2 oz 21 lb 13 oz 17 lb 15 oz 20 lb 9 oz 16 lb 14 oz
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