Please round to two decimal points

1.The following information, taken from records in the Circle Restaurant, provides the results of butcher tests on 10 legs of veal, Canada Grade A1, purchased over the last several weeks from George's Meats, Inc. Veal legs are purchased to produce 150-gram portions of veal cutlets. The restaurant paid $814.28 for the 10 legs, which weighed a total of 112.3 kilograms as purchased.

Breakdown:

Fat: 18.824kg; value per kg: $ 1.00

Bones: 25.628kg; value per kg.: $ 1.00

Shanks: 8.959kg; value per kg:$ 7.50

Trimmings: 21.432; value per kg: $ 4.99

Loss in cutting1.134 kg

Veal cutlets: 36.288 kg

a.Given the preceding information, complete butcher test calculations to determine standard cost of the 150 gram portion, as well as yield factor, portion cost factor, and kilogram cost factor.

b.Find the cost of the standard 150 gram portion at each of the following dealer prices:

1.$ 7.00/kg.

2.$ 7.50/kg

3.$ 7.99/kg.

c.Find the cost of each of the following:

1.A 175 gram portion, if dealer price is $ 7.00/kg

2.A 125 gram portion, if dealer price is $ 7.50/kg

3.A 125 gram portion, if dealer price is $ 7.65/kg

d.The owner of the Circle Restaurant wants portion cost for veal cutlet to be $ 2.65, regardless of variations in dealer price. Determine the correct portion size if

1.Dealer price is $ 7.65/kg

2.Dealer price is $ 7.50/kg

e.Develop a chart showing the costs 125 gram, 150 gram, and 175 gram portions at dealer prices per kilogram of $ 7.00, $ 7.10, and so on in $ 0.10 increments up to $8.00 per kilogram.

f.How many kilograms of veal leg (as purchased) will be needed to prepare and serve 150 gram portions to 235 people?

g.Given the weight of the average leg of veal, as determined in the butcher test, how many legs should the steward order to prepare it and serve 150 gram portions to 235 people?

h.Records show that the Circle Restaurant used 48 legs of veal last month. How many standard 150 gram portions should have been produced from these 48 legs?

i.The restaurant has a banquet for 500 people scheduled for tonight, and the manager has promised to serve veal cutlet as the entre. The steward neglected to order veal legs for this specific party, but there are 24 legs of veal in the house and veal cutlet is not on the regular dining room menu for tonight. Using these 24 legs of veal for the party, what size portion should be prepared so that all 500 people can be served?