1. Business Math

2. 10.1 Quiz
A purchasing clerk has ordered 20 cases of lettuce at $37.76 per case. What is the total cost?
Seventy of 750 people in a restaurant have ordered the house special. What percent of customers have ordered the house special?
Of 475 lunch customers, 60% have ordered the fruit salad. How many people have ordered this menu item?
A manager estimates that with the chef’s new summer salad, next month’s sales will increase 8% from last month’s sales of $38,800. What will next month’s sales be if she is correct?

3. Basic Math $85.68 $191.36 10 cs lettuce $35.76/cs 12 cs tomatoes
6 cs radishes
$14.28/cs
4 cs strawberries
$47.84
$350.76
$300.00
$85.68
$191.36

4. 9. Determine the total cost of the following recipe:
2 lb red beans $1.29/lb
2 lb lima beans /lb
3 lb tomatoes /lb
½ lb celery /lb
8 oz tomato paste 1.69/pint

5. Measurements ____ tbsp = 1 cup ____ tsp = 1 tbsp ____ ounces = 1 cup
____ cups = 1 quart
____ quarts = 1 gallon
____ pints = 1 quart
____ tablespoons = 1 fluid ounce
____ ounces = 1 gallon

7. Converting Recipes
Desired divided by Original or (what you want divided by what you got)
Your recipe calls for 12 but you need 32. What is your conversion factor?
32/12 = Multiply all ingredient amounts by this number

8. Let’s Practice

13. Product Yield
As Purchased – the way most fruits and vegetables are purchased
Edible Portion – the amount needed to yield the correct, trimmed product

14. Product Yield
If a recipe calls for 4 pounds of trimmed cauliflower, how much would you purchase (as purchased amount)?
Know the percentage yield for cauliflower.
Divide the amount needed in the recipe by the percent yield
Example
4 lb trimmed cauliflower divided by 55% or .55 = 7.27 lb untrimmed

15. Product Yield
If the recipe calls for 8 lbs trimmed broccoli and the percent yield is 70%, how much should be purchased?
8 lbs / .70 = 11.4 lbs
If the recipe calls for 6 lbs of black eyed peas shelled and the percent yield is 40%, how much should be purchased?
6 lbs / .40 = 15 lbs

16. Product Yield
If the chef has 10 lbs of untrimmed cauliflower and it’s yield is 55 percent, how many lbs will there be after trimming?
10 lbs x .55 = 5.5 lbs
If there is 22 lbs of tomatoes to be used to make salsa and the percent yield is 90% yield, how many pounds are available?
22lbs x .90 = 19.8b

17. Costing Recipes
If the recipe calls for 96 servings and the total cost is $36.45, what is the cost per serving?
$36.45/96 = $ or $0.38 per serving
If a steak cost $6.50 a pound and there are 3 servings per pound, what is the cost per serving?
$6.50 / 3 = or $2.17

18. Sometimes additional cost must be added.
Ex: a steak cost $6.50 and a baked potato and roll are added for $10.99.
Some operators calculate each food item and add figures together.
Some operators calculate the average cost of all extras and add this figure to appropriate items.

19. Costing Recipes How do you cost a salad bar?
Keep a record of the cost of food
Keep track of the number of patrons that visit the salad bar
Divide the number of patrons into the total cost of the salad bar to give the average cost per serving.
Example:
$95.68 per day for the salad bar
84 patrons
$95.68/84 = $1.14 per serving

20. A foodservice operator budgets 4% of her total $856,000 budget for marketing. What is her marketing budget?

21. 10.2 Quiz
If a recipe calling for 11 oz of mushrooms is quadrupled, how many pounds of mushrooms are needed?
A chef keeps a variety of lunch entrees at 122 degrees C. The Fahrenheit equivalent is approximately _____.
A recipe calls for 7 pounds of trimmed asparagus, which as a 55% yield, how many pounds of untrimmed asparagus are needed?
Scallions have a 70% yield. After trimming 6 pounds, how many pounds of scallions will there be?
A foodservice establishment uses the national price index to ajusts its recipe costs. If the total recipe cost for Chicken Marsala is $5.98 and the index has dropped by 8%, the new cost should be?
If it costs an operation $ per day to keep its salad bar stocked and an average of 95 guests eat from the salad bar per day, what is the average cost per customer?

22. Section 10.4
Food Production

23. Standard Portion Size
Fixed quantity served to a customer for a fixed selling price.
Must be quantified by weight, volume, or count (scoops, ladles, scales).
Ensures quality and quantity.
Standardize recipes must be available to employees.

24. Standard Portion Cost Purchase price per unit = standard
Number of portions per unit portion cost
$35.00/cs and 175 portion . . .
35 = or $0.20
175

25. Portion Control for Meat, Poultry, and Fish
Must take into account inedible parts removed before the yield.
total value of usable item = cost/usable lb
wt of usable item
cost per usable lb = cost per usable ounce
16 oz/lb

26. Cost Per Portion
Portion size x cost per usable oz = portion cost

27. How to Determine Standard Portion Cost