1. Complete the following costing sheet using the information already included in the form.

No calculations are needed with items marked with an X.

Recipe: Grilled Chicken with Mango Salsa Spice Factor: 5.0% No. of portions: 20 Q Factor: $2.00 Cost per portion: FC%: X Selling Price: X
Ingredient	Recipe (EP) Quantity	Yield Percent	AP Cost	Converted AP Cost	EP Cost	Extended Cost
Chicken breast, skinless, boneless, trimmed, 6 oz each	120 oz	95%	$2.59 for a lb
Mango, fresh, diced	2 #	61%	$10 for 8 lbs
Red onion, diced	c	77%	$0.64 for a lb (6oz = 1 cup)
Cilantro, fresh chopped	4 Tbsp	100%	$0.69 for 1 bunch (1 bun = 5 Tbsp chopped)
Lime juice, fresh	2 oz	100%	$0.55 per lime (1 lime = 1 oz juice)
Salt	1 Tbsp	100%	$12.20 for 36/3#	SF	X	X
Black pepper, ground	tsp	100%	$6.48/#	SF	X	X
Total	X	X	X	X	X
Total with Spice Factor Adjustment
Cost per Portion
True Cost per Portion (Q factor adjusted)

A chef tracks all of his spice factor items over a year and notices that their total value is $1,700. The total value of his food purchases was $120,750 over the same time period. What is the spice factor for this operation?

3. A restaurant offers each guest a cup of the soup du jour (which rotates daily), a house salad with their choice of dressing (vinaigrette, French, ranch, or blue cheese), choice of rice or baked potato, mixed vegetables, and bread sticks with the purchase of each entre. Using the information below, what should the restaurants Q factor be?

Costs per portions:

Beef barley soup - $0.28

Chicken noodle soup - $0.21

Manhattan clam chowder - $0.40

Cream of potato soup - $0.26

Plain house salad - $0.62

Vinaigrette dressing - $0.17

French dressing - $0.23

Ranch dressing - $0.18

Blue cheese dressing $0.29

Rice - $0.10

Baked potato - $0.19

Mixed vegetables - $0.18

Bread sticks - $0.11

Think through your answer.

1. What problems could arise if you have a standard recipe calling for 4 oz burgers at $8.50 a pound, but you order 5 oz burgers instead at the same cost per pound? Explain your answer using math. (Hint: Start by figuring out how much it costs per ounce)

5. How are standard portion costs completed?

Step1

Step2

Step3

6. What problems could occur without good portion cost control?