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