A purchaser can order frozen cream of asparagus soup from a purveyor. The purchased soup yields 12 servings and costs $25.90 per package. An employee, getting paid $9/hour (no benefits), can get the soup from frozen to ready-to-serve using only 10 minutes of her time and $1.75 worth of energy. What is the cost per portion for this cream of asparagus soup?

QUESTION 11

A restaurant forecasts that it will need to serve 70 three-ounce portions of trimmed green beans tomorrow and the next day (the next order period). If the yield percent for green beans is 91% and there are currently 2.5 # of untrimmed green beans in inventory (with all of today’s needs already pulled), how many pounds of green beans must this restaurant order? Round up to the nearest pound.

QUESTION 12

A steakhouse forecasts 250 customers for the next order period. Typically 22% of the guests order the filet mignon. The chef prepares the filet from whole tenderloins and gets a 73% yield. If each guest is served a 6 oz filet, and the chef expects to have 4# of his current inventory of whole tenderloin left on hand when the order arrives, how many pounds of tenderloin should the chef order? (Round up to the nearest pound as a safety net.)