Given this link. https://www.youtube.com/watch?v=KbacDjM14CM we were asked to conduct a cost price analysis for Chicken and fries.

I would have worked out the following below given my recipe ingredients. Also, I would have did cost estimations with my costs, as well as rounded figures. The items highlighted in yellow are for my "TOTAL PLATE COST" as there totals are not included in my Ingredients costs. I tried to follow the video link to the best of my ability. Randomly, I would have chosen 25% for my Q-Factor, 35% for my Desired Cost, clarity on what it should or could be would be appreciated. Given the chicken and fries yield I am uncertain what they standard yield and portions should be, clarity would be appreciated.

HELP IS NEEDED!!!

RECIPE EY% AS PURCHASED INGREDI INVOICE RECIPE INDIVID ENTS UAL INGREDI ENT Quantity Unit Quantity Unit Cost Unit Cost Unit Ingredien t Cost 4 OZ. 100% 4 OZ. FRIES 1 lb. S.25 OZ. $1 1.58 lb. 52% 3.03 lbs. CHICKEN $6.4 10 lbs. S.64 lb. $1.93 THIGH OZ 100% H each BREAD $4.24 12 each S.35 OZ $.35 ROLL OZ 100% OZ LIME $3.62 32 fl oz S.11 $.02 JUICE OZ 100% 1 OZ VEGETAB $3.87 48 fl oz $0.08 S.08 LE OIL 0.5 OZ 100% 0.5 OZ SEASONIN $3.02 16 oz. S.19 OZ $.10 G/SAZON MAYONNAI OZ 100% OZ SE $4.60 30 oz $0.15 OZ $0.15 0.60 OZ 100% 0.60 OZ KETCHUP $3.12 32 oz $0.10 OZ $0.06TOTAL INGREDIENT COST: $3.48 Q FACTOR of 25% (too small to quantify): $.87 RECIPE COST: $4.35 PORTION COST (RECIPE/STANDARD YIELD: $4.35 $4.56 (including TOTAL PLATE COST: costs for ketchup and mayo above) DESIRED COST %: 35% PRELIMINARY SELLING PRICE: $13.03 ACTUAL SELLING PRICE: $6.25 ACTUAL COST%: 73%