Problem 1What is the standard recipe adjustment factor, given the following information? original recipe New recipe AF Number of protion Portion size Number of portion Portion size 35 .25 cup 75 .25cup 75 4oz 35 4oz 35 .5cup 35 .25cup 75 6oz 75 10oz 35 6oz 75 8oz 75 .5cup 35 .25cup
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Problem 1What is the standard recipe adjustment factor, given the following information?
| original recipe | New recipe | AF | ||
| Number of protion | Portion size | Number of portion | Portion size | |
| 35 | .25 cup | 75 | .25cup | |
| 75 | 4oz | 35 | 4oz | |
| 35 | .5cup | 35 | .25cup | |
| 75 | 6oz | 75 | 10oz | |
| 35 | 6oz | 75 | 8oz | |
| 75 | .5cup | 35 | .25cup |
Problem 2
Determine the portion cost for the steak platter based upon the following information:
| 4oz sirloin | $10.15/lb |
| 1 baked potato | 12 potatoes for $3.70 |
|
1oz sour cream |
5lb jar for $7.15 |
| 2 dinner rolls | $3.85 dozen |
| 4 oz corn | 5lb for $5.75 |
Problem 3
Calculate the Contribution Margin (CM) and Food Cost % given the following data:
| Item | No sold | Revenue | food cost | CM | Food Cost % |
| A | 25 | 180 | 45 | ||
| B | 40 | 230 | 62 | ||
| C | 45 | 300 | 90 | ||
| D | 20 | 340 | 100 |
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