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 6ozfilet, 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.)

Answer rating: 100% (QA)

To calculate the pounds of tenderloin the chef should order we need to consider the following steps 1 Calculate the total number of filet mignon steaks needed 2 Determine the total weight of filet mignon steaks required 3 Account for the yield from whole tenderloins 4 Calculate the total weight of whole tenderloins needed 5 Deduct the current inventory on hand Lets proceed with the calculations 1 Total number of filet mignon steaks needed Total customers 250 Percentage ordering filet mignon 22 Total filet mignon steaks Total customers Percentage ordering filet mignon Total filet mignon steaks 250 022 55 2 Total weight of filet mignon steaks required Each filet mignon steak ... View the full answer