Question
I just want to make sure my calculations for those questions are correct! A recipe for 50 needs to be made for 150 portions. The
I just want to make sure my calculations for those questions are correct!
A recipe for 50 needs to be made for 150 portions. The adjustment factor would be? 3
A recipe for 75 3-ounce servings needs to be changed to a 6-ounce serving. The adjustment factor would be? 2
A recipe for 50 servings of a 4-ounce portion needs to be changed to serve 75 people a 6-ounce serving. The adjustment factor would be? 2.25
A menu item costs $60 to produce and yields 30 servings. What is the portion cost? 2
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Management Fundamentals
Authors: Robert N. Lussier
4th Edition
0324569645, 978-0324569643
