Assignment Questions 1. If food revenue for a foodservice operation was $225,000 for the month of October, and the total standard food cost was $76,500, what is the standard food cost %? 2. If a foodservice operations total standard food cost equaled $150,000 and its actual food cost equaled $175,000, what is the dif- ference expressed as a percentage? 3. In the month of September, Julio's restaurant served 1,345 beef ta- cos. If the standard portion cost for each taco was $0.29, what is the total standard cost for all 1,345 beef tacos? 4. If you peel and trim 25 pounds of medium size onions, and end up with 17 pounds of useable onions, what is the yield percentage? 5. If the edible weight (serving weight) of pork ribs is 18 pounds, and the "as purchased weight (original weight) is 25 pounds, what is the yield %? 6. If the total cost of a recipe equaled $499.32, and it yields 75 por- tions, what is the cost per portion? 8. If a chef requires 45 pounds of cooked prime rib to serve 45 serv- ings (16oz portions), and the yield is 75%, how much raw prime rib does the chef need to purchase from the supplier