Answered step by step
Verified Expert Solution
Link Copied!

Question

1 Approved Answer

Pricing: Catering Event Objective: Calculate the selling price of an item given the ingredient cost per meal. The UArizona catering department is planning a large-scale

Pricing: Catering Event

Objective: Calculate the selling price of an item given the ingredient cost per meal.

The UArizona catering department is planning a large-scale event to welcome incoming freshmen and their families to the university. The items for this event will be sold ala carte (individually). Calculate the sale price of the two entrees and side based on the food cost per serving. The food cost percentage should be 30%. Keep in mind concepts such as AP/EP, conversions, measures, etc. You will need to review concepts from 358R to complete this assignment.

Calculate the price per recipe:

For each of the recipes, calculate the total price for the amount of ingredient needed to create the item. Used the included price list for this purpose. These will be added together to find the cost of the entire recipe.

Chicken Parmesan

Makes 50

Price of ingredient needed to make 50

Chicken

Flour

Parmesan

Salt

Pepper

Eggs

Tomato Sauce

50 each (6 oz each)

1 lb

1 lb

1 oz

1 tsp

1 dozen

3 qt

Total cost of recipe:_______________

Cost per serving: _________________

Eggplant Parmesan

Makes 50

Price of ingredient needed to make 50

Eggplant, whole

Flour

Parmesan

Mozzarella

Salt

Pepper

Eggs

Tomato Sauce

12 lb AP (10 lb EP)

1 lb

1 lb 4 oz

5 lbs

1 oz

1 tsp

6 each

3 qt

Total cost of recipe:_______________

Cost per serving: _________________

Spinach Salad

Makes 50

Price of ingredient needed to make 50

Lettuce

Spinach

Green Onions

Eggs

Dijon Vinaigrette

Bacon

6 lb AP (4 lb EP)

6 lb EP

2 bunches (1 LB)

1 DZN

1 qt

1 lb

Total cost of recipe:_______________

Cost per serving: _________________

Price List

Ingredients

Case Price

Case size/count

Chicken

$61.16

48/6/OZ

Parmesan

$22.05

1/5/LB

Mozzarella

$20.51

6/1/LB

Bacon

$39.45

1/15/LB

Eggplant

$17.56

1/18/PK (18 lb total)

Lettuce, Whole Head

$20.92

1/24/PK (19 lb total)

Spinach, Bagged

$16.82

4/2.4/LB

Green Onion

$11.14

1/2/LB

Eggs, Lrg

$17.98

1/15/DZ

Flour

$8.99

1/25/LB

Salt

$12.99

1/20/LB

Pepper

$12.54

1/16/OZ

Tomato Sauce

$26.64

6/10/CN

Dijon Vinaigrette

$35.90

2/1/GL

Calculate the selling price:

The food cost of your recipes should be 30% of the sale price. What is the sale price for each item?

Item

Food Cost

Sale Price (show your calculation)

Chicken Parmesan

Eggplant Parmesan

Spinach Salad

Step by Step Solution

There are 3 Steps involved in it

Step: 1

blur-text-image

Get Instant Access to Expert-Tailored Solutions

See step-by-step solutions with expert insights and AI powered tools for academic success

Step: 2

blur-text-image

Step: 3

blur-text-image

Ace Your Homework with AI

Get the answers you need in no time with our AI-driven, step-by-step assistance

Get Started

Recommended Textbook for

Essentials Of Cost Accounting For Health Care Organizations

Authors: Steven Finkler, Judith Baker, David Ward

3rd Edition

0810235447, 9780763738136

More Books

Students also viewed these Accounting questions

Question

Explain how light information reaches the visual cortex.

Answered: 1 week ago

Question

=+b) Which model do you prefer? Explain briefly. Section 18.4

Answered: 1 week ago