cost control. plz help me

RECIPE COSTINGS 165 grams of chicken - Yield 75 %, AP Cost S 8.85 Kilo 85 Grams Mixed Vegetables - 100% Yield, AP Cost $ 4.90 Kilo Mashed Potatoes - $ 2.50 for 12 Portions 50 Ml of Red Wine Sauce - $ 9.50 / Liter Spice 2.5% Q factor I S__50__ TOTAL PORTION COST $_ YEILD If you purchased 9.75 Kilo's at a cost of $ 12.95 / Kilo, and after processing and cooking you had 6.75 Kilo's. 51. What is the yield % as a decimal? 52. What is the cost per servable kilo? 53. What is the cost of serving 150 grams of the item? 54. If you're AP Cost per Kilo increased to $ 13.50 / Kilo, what is the new cost for a serving of 150 grams? Focus COST OF FOOD SOLD A restaurant has the following data. What is the preliminary cost of food sold for this restaurant? And what is the true/actual cost of food sold? 1. Preliminary cost of food sold $ 2. True cost of food sold $_ food purchases = $90,500 opening inventory =$66,000 closing inventory = $43,000 transfers in-$1,150 transfers out = $650 employee meals - $2,720 promotions and write-offs = $290 steward sales = $ 75.00 grease sales = $25 Show your work below Q FACTOR A restaurant offers the following choices (and their corresponding cost per portion) with the purchase of an entre. Circle your answer for each category and calculate the total Q Factor. Appetizer Choice of Potato-Cheddar Soup ($0.84) or House Salad ($1.03) Vegetables I Choice of Baby Carrots ($0.25), Creamed Spinach ($0.37), or Asparagus (S0.55) Starch Choice of Baked Potato ($0.41), Mashed Potato ($0.63), or Rice Pilaf ($0.37) B&B Bread ($0.07) and Butter ($0.10) Q Factor RECIPE COSTINGS 165 grams of chicken - Yield 75 %, AP Cost S 8.85 Kilo 85 Grams Mixed Vegetables - 100% Yield, AP Cost $ 4.90 Kilo Mashed Potatoes - $ 2.50 for 12 Portions 50 Ml of Red Wine Sauce - $ 9.50 / Liter Spice 2.5% Q factor I S__50__ TOTAL PORTION COST $_ YEILD If you purchased 9.75 Kilo's at a cost of $ 12.95 / Kilo, and after processing and cooking you had 6.75 Kilo's. 51. What is the yield % as a decimal? 52. What is the cost per servable kilo? 53. What is the cost of serving 150 grams of the item? 54. If you're AP Cost per Kilo increased to $ 13.50 / Kilo, what is the new cost for a serving of 150 grams? Focus COST OF FOOD SOLD A restaurant has the following data. What is the preliminary cost of food sold for this restaurant? And what is the true/actual cost of food sold? 1. Preliminary cost of food sold $ 2. True cost of food sold $_ food purchases = $90,500 opening inventory =$66,000 closing inventory = $43,000 transfers in-$1,150 transfers out = $650 employee meals - $2,720 promotions and write-offs = $290 steward sales = $ 75.00 grease sales = $25 Show your work below Q FACTOR A restaurant offers the following choices (and their corresponding cost per portion) with the purchase of an entre. Circle your answer for each category and calculate the total Q Factor. Appetizer Choice of Potato-Cheddar Soup ($0.84) or House Salad ($1.03) Vegetables I Choice of Baby Carrots ($0.25), Creamed Spinach ($0.37), or Asparagus (S0.55) Starch Choice of Baked Potato ($0.41), Mashed Potato ($0.63), or Rice Pilaf ($0.37) B&B Bread ($0.07) and Butter ($0.10) Q Factor