Introductio. Check your knowledge nor a review when dere we delivered and is 4. Bringing supplies secure after produs maintaining the quality of food and sine pro are created to ensure no producte ge missing have been received Propertragene for There are manager resources management and istration, and operation CASE STUDY Investigating Food Cost Shortly after taking over for the previous cher Magnola Chef Hendrix thered their restaurant's current prices had not boon charged for some time. Anor a quick tion, he was confident mostoms were under prod Ho then decided to have a conversation with his boss, Chad who was the food and beverage manager, Chad beloved his assumptions, but told Chef Hendrix they cannot simply raise the monu prices indiscriminately. Chef Hendrix agreed to go through both the latest inventory prices and all of the monu recipes. He quickly discovered that the previous chef never factored in yield percentages when calculating food cost At this point, he boloves using yield percentages on all food ingredients will give him a more accurate calculation of every menu item's food cost, which will support the raising of menu prices. He wants to start with a simple recipe for Beef Barley Soup. Using the cost card table below, play the role of Chef Hendrix and calculate the per portion cost on each bowl of Boof Barley Soup. You will need to fill in answers for Columns G, H, and I. Each column is explained below. Column A: This number is the cost per quart or per pound (see column B). This would be your vendor cost. For ex- ample, the top round is $3.50 per pound and beef stock is $1.25 per quart Column B: This column shares the unit used for each price En column Column C: This column gives you total ounces in column sunt. For example, there are 32 ounces in 1 quart (row 1 for Electrock)... 16 ounces in pounds, is used in the form for our Column : This con gives you to ont in the recipe Column E: This column gives you the needed of the ingredier for the recipe Column F. This column gives you the Year For example, purchasing a top round from require moat fabrication The chet will butcher the top round and han 22 percent of trip or waste (100% - 78% mon yield percentages for most prometa found in tables used by chels (check orice Column G: AP is the "As purchased quarter in this column depends on what your yderst example, the common yield percentage for is 80 percent. If you order whole chickers need 5 pounds of only meat, then you windton (AP) 6.25 pounds (5 + 8 = 8.25). TO SLX example: Recipe quantity = 5 pounds. Yes! A/P quantity = 6.25 pounds Column E-Com Column H: This column gives you what your you per ounce for each ingredient (Column Atce Column I: This column gives you the total de to make the recipe Column G x Column He **Spice etc.: This is a shortcut spice factor subtotal and multiply it times 03 (39). The TER Introduction to Hospitality Eighth Edition us John R. Walker P Introductio. Check your knowledge nor a review when dere we delivered and is 4. Bringing supplies secure after produs maintaining the quality of food and sine pro are created to ensure no producte ge missing have been received Propertragene for There are manager resources management and istration, and operation CASE STUDY Investigating Food Cost Shortly after taking over for the previous cher Magnola Chef Hendrix thered their restaurant's current prices had not boon charged for some time. Anor a quick tion, he was confident mostoms were under prod Ho then decided to have a conversation with his boss, Chad who was the food and beverage manager, Chad beloved his assumptions, but told Chef Hendrix they cannot simply raise the monu prices indiscriminately. Chef Hendrix agreed to go through both the latest inventory prices and all of the monu recipes. He quickly discovered that the previous chef never factored in yield percentages when calculating food cost At this point, he boloves using yield percentages on all food ingredients will give him a more accurate calculation of every menu item's food cost, which will support the raising of menu prices. He wants to start with a simple recipe for Beef Barley Soup. Using the cost card table below, play the role of Chef Hendrix and calculate the per portion cost on each bowl of Boof Barley Soup. You will need to fill in answers for Columns G, H, and I. Each column is explained below. Column A: This number is the cost per quart or per pound (see column B). This would be your vendor cost. For ex- ample, the top round is $3.50 per pound and beef stock is $1.25 per quart Column B: This column shares the unit used for each price En column Column C: This column gives you total ounces in column sunt. For example, there are 32 ounces in 1 quart (row 1 for Electrock)... 16 ounces in pounds, is used in the form for our Column : This con gives you to ont in the recipe Column E: This column gives you the needed of the ingredier for the recipe Column F. This column gives you the Year For example, purchasing a top round from require moat fabrication The chet will butcher the top round and han 22 percent of trip or waste (100% - 78% mon yield percentages for most prometa found in tables used by chels (check orice Column G: AP is the "As purchased quarter in this column depends on what your yderst example, the common yield percentage for is 80 percent. If you order whole chickers need 5 pounds of only meat, then you windton (AP) 6.25 pounds (5 + 8 = 8.25). TO SLX example: Recipe quantity = 5 pounds. Yes! A/P quantity = 6.25 pounds Column E-Com Column H: This column gives you what your you per ounce for each ingredient (Column Atce Column I: This column gives you the total de to make the recipe Column G x Column He **Spice etc.: This is a shortcut spice factor subtotal and multiply it times 03 (39). The TER Introduction to Hospitality Eighth Edition us John R. Walker P
