Please help me with this food and beverage cost control question.

Get you calculator and try answering the problem below. 1. U.S. Sirloin steak is purchased at P280 per kilo. If it has to be trimmed and made ready for serving it losses a total of 98 grams per kilo. (a) What is the cost factor? (b) how much is the butchered cost per kilo? (c) How much is the butchered yield per kilo? (d) If cooking entails losing another 5% of its butchered weight, What is the cost factor and the final cooked cost of U.S. Sirloin? *Show all solutions 2. Find the yield weight, yield percentage, and yield cost of the following food products. Item: Flank Salable Weight: Thawed weight: Fat and Gristle: Trimmings: Cost per kg: 13kg 200g 6239 P233 Cost Factor: Butchered Cost: Yield % : Total Loss %: Item: Flank Cooked Weight: Thawed weight: Fat and Gristle: Trimmings: Cost per kg: 13kg 200g 6239 P233 Net Yield: Cost Factor: Butchered Cost: Yield %: Get you calculator and try answering the problem below. 1. U.S. Sirloin steak is purchased at P280 per kilo. If it has to be trimmed and made ready for serving it losses a total of 98 grams per kilo. (a) What is the cost factor? (b) how much is the butchered cost per kilo? (c) How much is the butchered yield per kilo? (d) If cooking entails losing another 5% of its butchered weight, What is the cost factor and the final cooked cost of U.S. Sirloin? *Show all solutions 2. Find the yield weight, yield percentage, and yield cost of the following food products. Item: Flank Salable Weight: Thawed weight: Fat and Gristle: Trimmings: Cost per kg: 13kg 200g 6239 P233 Cost Factor: Butchered Cost: Yield % : Total Loss %: Item: Flank Cooked Weight: Thawed weight: Fat and Gristle: Trimmings: Cost per kg: 13kg 200g 6239 P233 Net Yield: Cost Factor: Butchered Cost: Yield %