Thanksgiving Menu Section 1 The Sunshine Coast Grill is finalizing its month-end financials. Taking into consideration the information included below, calculate both, its cost of food sold ($) and its cost of food percentage (%) for the month of September. Beginning (Opening) Inventory - $3,610.00 Purchases - $4,780.00 Ending (Closing) Inventory - $1,650.00 Transfers from Kitchen - $234.15 Transfers to Kitchen - $198.70 Comps - $128.90 Sales - $22,521.00 Course 1 Butternut Squash Soup, Caramelized Apples & Seasoned Croutons Course 2 Mixed Greens Salad, Sauted Prawns, Lemon & Oregano Vinaigrette Course 3 Roasted Turkey Breast, Mashed Potatoes, Grilled Asparagus, Stuffing, Gravy & Cranberry Sauce Course 4 Coconut Bread Pudding, White Chocolate Ganache & Caramel Sauce . Cost of Food Sold & Cost of Food Sold Percent Calculations Section 2 (Cont.) Cost of Food Sold ($) a) Using the information included in the recipe card below, determine the cost for each recipe ingredient and then calculate the total recipe cost as well as total number of portions and individual portion cost. Recipe Cost Card Menu Item: Mashed Potatoes Total Yield: 88 OZ. Net Cost of Food Sold ($) Cost of Food Percent (%) Ingredients Quantity Recipe Cost Section 2 Portion Size: 4 Oz. Cost Yield E.P A.P. Price % Price $0.37/1b. $1.70/qt. $3.90/1b 81% Potatoes Heavy Cream Butter Black Pepper Salt 4 lb 16 fl. oz. 8 oz. TT The Sunshine Coast Grill is also planning to feature a prix fixe menu for the upcoming Thanksgiving Holiday. Below you will find the menu items to be included in this special menu. Using the information included you are required to complete a number of financial calculations that will ensure menu production and execution will be within the restaurant budgetary guidelines. Additional Notes: You will find all formulas required to complete your financial analysis in PP Ch. 7 - Menus & Recipes For conversion & calculation purposes consider the following: 1 lb. equals 16 oz./ 1 qt. equals 32 oz. / 1 oz. equals 30 gr or 30 ml Total Recipe Cost Number of Portions Cost per Portion . O b) Using the information obtained in subsection (2a), determine the conversion factor and calculate the required ingredient quantities to produce 180 portions of mashed potatoes. Recipe Card Original (Old) Quantity Conversion Factor New Quantity Menu Item: Mashed Potatoes Conversion Factor Calculation - Ingredients Potatoes Heavy Cream Butter Black Pepper Salt c) Using the information included below, calculate course 3 total item cost Course 3 - Roasted Turkey Breast, Mashed Potatoes, Grilled Asparagus, Stuffing, Gravy & Cranberry Sauce Course Items Item Price Portion Price 6 oz. Roasted Turkey Breast $1.75/1b 4 oz. Mashed Potatoes $0.84/b. 4 oz. Grilled Asparagus $1.30/1b 2 oz. Stuffing $0.85/b. 1 oz. Gravy $1.85/qt. 1 oz. Cranberry Sauce $1.25/lb. Total Item Cost d) Considering the information included below, and using the food cost percent calculated in Section 1, determine the selling price for the menu $4.45 Total Menu Cost Food Cost Percent (From Section 1) Estimated Selling Price Thanksgiving Menu Section 1 The Sunshine Coast Grill is finalizing its month-end financials. Taking into consideration the information included below, calculate both, its cost of food sold ($) and its cost of food percentage (%) for the month of September. Beginning (Opening) Inventory - $3,610.00 Purchases - $4,780.00 Ending (Closing) Inventory - $1,650.00 Transfers from Kitchen - $234.15 Transfers to Kitchen - $198.70 Comps - $128.90 Sales - $22,521.00 Course 1 Butternut Squash Soup, Caramelized Apples & Seasoned Croutons Course 2 Mixed Greens Salad, Sauted Prawns, Lemon & Oregano Vinaigrette Course 3 Roasted Turkey Breast, Mashed Potatoes, Grilled Asparagus, Stuffing, Gravy & Cranberry Sauce Course 4 Coconut Bread Pudding, White Chocolate Ganache & Caramel Sauce . Cost of Food Sold & Cost of Food Sold Percent Calculations Section 2 (Cont.) Cost of Food Sold ($) a) Using the information included in the recipe card below, determine the cost for each recipe ingredient and then calculate the total recipe cost as well as total number of portions and individual portion cost. Recipe Cost Card Menu Item: Mashed Potatoes Total Yield: 88 OZ. Net Cost of Food Sold ($) Cost of Food Percent (%) Ingredients Quantity Recipe Cost Section 2 Portion Size: 4 Oz. Cost Yield E.P A.P. Price % Price $0.37/1b. $1.70/qt. $3.90/1b 81% Potatoes Heavy Cream Butter Black Pepper Salt 4 lb 16 fl. oz. 8 oz. TT The Sunshine Coast Grill is also planning to feature a prix fixe menu for the upcoming Thanksgiving Holiday. Below you will find the menu items to be included in this special menu. Using the information included you are required to complete a number of financial calculations that will ensure menu production and execution will be within the restaurant budgetary guidelines. Additional Notes: You will find all formulas required to complete your financial analysis in PP Ch. 7 - Menus & Recipes For conversion & calculation purposes consider the following: 1 lb. equals 16 oz./ 1 qt. equals 32 oz. / 1 oz. equals 30 gr or 30 ml Total Recipe Cost Number of Portions Cost per Portion . O b) Using the information obtained in subsection (2a), determine the conversion factor and calculate the required ingredient quantities to produce 180 portions of mashed potatoes. Recipe Card Original (Old) Quantity Conversion Factor New Quantity Menu Item: Mashed Potatoes Conversion Factor Calculation - Ingredients Potatoes Heavy Cream Butter Black Pepper Salt c) Using the information included below, calculate course 3 total item cost Course 3 - Roasted Turkey Breast, Mashed Potatoes, Grilled Asparagus, Stuffing, Gravy & Cranberry Sauce Course Items Item Price Portion Price 6 oz. Roasted Turkey Breast $1.75/1b 4 oz. Mashed Potatoes $0.84/b. 4 oz. Grilled Asparagus $1.30/1b 2 oz. Stuffing $0.85/b. 1 oz. Gravy $1.85/qt. 1 oz. Cranberry Sauce $1.25/lb. Total Item Cost d) Considering the information included below, and using the food cost percent calculated in Section 1, determine the selling price for the menu $4.45 Total Menu Cost Food Cost Percent (From Section 1) Estimated Selling Price