SUBJECT-COST CONTROL IN HOSPITALITY DEPARTMENT

CHAPTER-YIELD ANALYSIS for food and beverage

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