Question 2 Based on the food cost form given below calculate the following: - What is the total recipe cost? What is the cost per
Question 2
Based on the food cost form given below calculate the following: -
-
What is the total recipe cost?
-
What is the cost per portion?
-
What is the selling price?
FOOD COST FORM
Menu Item: Tomato-Rosemary Focaccia Date: ____________
Number of Portions: 45 Size: Cost per Portion: ____________
Selling Price: Food Cost %:_18%______________________________________________________
| Ingredients | Recipe Quantity (EP) | Cost | Total Cost | ||||
|
| Weight | Volume | Count | APC/Unit | Yield % | EPC/Unit | |
| Bread flour | 19 # | $0.40 / # | 100% | ||||
| Garlic cloves (1 head = 12 cloves = 2.1 oz) |
| 24 ea | $1.40 / # | 88% | |||
| Olive oil (1 C = 7.7 oz) | 19 oz | $25.50 / 3 L | 100% | ||||
| Onions, large (1 ea = 13.7 oz) |
| 3 ea | $0.78 / # | 91% | |||
| Rosemary, fresh (1 C = 2.4 oz, 1 bu = 1 oz) |
| 1 C | $1.42 / bu | 80% | |||
| Salt, kosher (1 T = 0.588 oz) |
| C | $1.33 / 3 # | 100% | |||
| Tomatoes, Roma | 72 oz | $1.26 / # | 94% | ||||
| Water |
| 267 fl oz | $0.00 | ||||
| Yeast. instant dry | 1 oz | $2.16 / # | 100% | ||||
| TOTAL RECIPE COST | |||||||
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Authors: Terry d. Warfield, jerry j. weygandt, Donald e. kieso
2nd Edition
471737933, 978-0471737933
