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Describe the following methods and formulas for calculating dish profitability and viability. Definition Formulas/Method Budgeted sales price Standard measures Food cost percentage Standard yield tests
- Describe the following methods and formulas for calculating dish profitability and viability.
| Definition |
| |
|---|---|---|
| Budgeted sales price | ||
| Standard measures | ||
| Food cost percentage | ||
| Standard yield tests | ||
| Mark up | ||
| GST added on to determine final sale price | ||
| GST off sale price to determine portion cost |
- Give an example of how each of the listed food preferences can influence recipe planning.
| Classical | |
| Contemporary | |
| Cultural and ethnic | |
| Seasonal | |
| Variety of food products |
- Give an example of how each of the listed customer characteristics can influence recipe planning.
| Age range | |
| Gender | |
| Budget or buying power | |
| Dietary requirements or preferences | |
| Location | |
| Social and cultural background |
- Outline how the availability of seasonal produce might influence your recipe planning process.
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Retail Management A Strategic Approach
Authors: Barry Berman, Joel Evans, Patrali Chatterjee
13th Edition
0133796841, 9780133796841
