7. The steward of Phil's Restaurant uses specifications to purchase oven-ready legs of lamb, .S. Choice. They are used to produce 7-ounce portions of roast lamb. Over a period of several weeks, records were kept of te original weights, cooked weights and salable weights of 15 legs selected at random from the number purchased. These records are summarized as follows:

Original Weight (15 pieces, measured in lbs)

135

Purchase price per lb

$2.10

Total cost

$283.50

Cooked weight

120

Salable weight

75

a. Using the preceding data, complete the cooking loss test calculations for the 15 legs of lamb to determine yield factor, standard cost of the 7-ounce portion, portion cost factor and pound cost factor.

Cooking Loss Test

Cook Time

Hours

Minutes

Cook Temp

300

Degrees

Breakdown

No.

Weight

Ratio to

Value Per

Total

Cost of Each Usable

Portion

Portion

Cost Factor Per

lbs

oz

Total Weight

Pound

Value

Lb.

Oz.

Size (oz)

Cost

Lb.

Portion

Original Weight

135

0

$2.100

$283.50

Trimmed Weight

Loss in Trimming

Cooked Weight

120

0

Loss in Cooking

Bones and Trim

Salable Weight

75

0

Yield Factor

Standard Cost

Portion Cost Factor

Pound Cost Factor

b. Find the cost of the standard 7-ounce portion at each of the following dealer prices:

Dealer price per lb

Cost factor per portion

Standard cost

1.

$2.250

2.

$2.490

3.

$1.890

c. Find the cost of each of the following:

Dealer price per lb

Cost factor per lb

Portion size (oz)

Standard cost

1.

$2.190

6

2.

$2.290

5

d. Assume that dealer price increases to $2.25 per pound and the manager of Phil's wants portion cost to be $1.65. What size portion should be served

Dealer price per lb

Cost factor per lb

Standard cost

Portion size (oz)

$2.250

$1.65

e. How many average-size legs of lamb should be purchased to serve 6-ounce portions to 270 people?

Number of people

Portion size

Total salable weight

Yield Factor

Total raw weight

Average weight/leg

Total legs

f. Last month, this restaurant used 82 legs of lamb. How many standard 7-ounce portions should have been produced from these 82 legs?

Total legs

52

Average weight/leg

Total raw weight

Yield factor

Salable weight

Portion size

Total portions

g. If the standard portion size had been 6 ounces, how many portions could have been produced from the 82 legs of lamb used last month?

Total legs

82

Average weight/leg

Total raw weight

Yield factor

Salable weight

Portion size

Total portions

h. The restaurant has only 30 legs of lamb on hand today, and these must be used for a banquet function tonight for 350 people. What size portion should be served?

Total legs

30

Average weight/leg

Total raw weight

Yield factor

Salable weight

Total portions

Portion size