Question
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
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
-
Calculate yield weight after butchering
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