SUBJECT-COST CONTROL IN HOSPITALITY DEPARTMENT

CHAPTER-YIELD ANALYSIS

Dear Teacher,

please help me answer these question in the easiest way possible please.And please give me in a clear version each formula of each calculation.please

subject-(cost control)

The chef proposal for the day is Grilled Lamp Chops served with black pepper sauce,steak house fries and garden vegetables.Lamb racks are purchased whole to produce 180g portions of meat and each portion consists of approximately 3 lamb chops.The purchase price quoted by the supplier is Rs 500.00 per kg of meat, rack lamb selected at random for the yield analysis(butcher) weighted 1.5kg as purchased.

After butchering the following breakdowns are available:

Fats 0.3kg

Bones 0.250kg

Trimming losses 0.01kg

1. Calculate yield weight after butchering

2. Calculate the purchase cost of the meat

3. Calculate standard portion cost

4. Calculate yield percentage after butchering

5. Following the information obtained,calculate the standard portion cost factor

6. Calculate the selling price of each portion if 250% mark-up profit is to be achieved taking into consideration that accompaniment to the dish amounted to Rs 150.00

7. Further to an increase in purchase price the cost of each kilogram of meat quoted by the supplier is Rs 550.Calculate the cost of each standard portion at new dealer price

8. With the increase in purchase price of thee meat,at which price should the dish be sold to maintain the same desired profit?

9. Calculate the gross profit generated through sales assuming all portions are sold at new selling price