1. The beef loin weighs 18 pounds with alossof 4.75 pounds.

The AP price is $3.75 per pound

Portion size is 10 ounces (EP).

Opening inventory - 75 pounds (AP) Monthly purchases - 300 pounds (AP) Ending inventory - 96 pounds (AP).

Last month 415 entrees were sold at $26.95 per dish. Using this information determine theUsage Variance.

2. Using the following information determine theActual Cost of Food UsedANDActual Cost of Food Soldduring the month.

BI- $15,000 Purchases- $65,000 EI-$13,000 Employee meals- $1,000

Given the following data, Calculate the EP cost per serving. Item: Honey Mustard EY: 95% Serving Size: 2 ounces (EP) AP price per pound: $0.45

3. Recipe Costing - Surf and Turf Mac and Cheese Entre: 3 lbs - Elbow Macaroni 3 Pints-Heavy Cream 5.5 lbs - Cheddar Cheese 4 lbs - Monterey Jack Cheese 3 lbs - Butter 14 ounces- Panko Bread Crumbs 4 lbs + 5 ounces - Shrimp 3 lbs + 12 ounces- Andouille Sausage

How much does one whole RECIPE cost to make?

If that recipe yields 18 pounds of macaroni and cheese.How much does one serving of 7 ounces cost?

The menu cost for that dish is $24.00 what is thefood cost percentage?

3. Use the following information to compare the beef tenderloin from 2 different vendors. Who would you choose? (Hint: find the average EY% first) Current Vendor- $24.95/pound EY-78% 76%

New Vendor- $26.65/pound EY-80% 78%