Question
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
Get Instant Access to Expert-Tailored Solutions
See step-by-step solutions with expert insights and AI powered tools for academic success
Step: 2
Step: 3
Ace Your Homework with AI
Get the answers you need in no time with our AI-driven, step-by-step assistance
Get Started