You plan dinner for 175 guests and will be serving the following menu:

5 oz. Portion of grilled salmon filet, no skin

4 oz. Portion of broccoli

4 oz. Portion of rice pilaf

Please show work for each problem and round dollar amounts up to then nearest hundredth.

Purchasing Info/ Price List:

Drawn Loch Duart Salmon Yield Percentage: 55% Cost: $9.85 per Pound

Filet of Salmon, Wild skin-on Yield Percentage: 90% Cost: $17.65 per Pound

Broccoli bunches, local (1.5 lbs ea) Yield Percentage: 60% Cost: $1.29 per Pound

Broccoli organic florets (Washington) Yield Percentage: 100% Cost: $1.55 per Pound

Rice Yield Percentage: 200% Cost: $1.80 per Pound

1. If you choose to purchase the salmon fillets, how many pounds of salmon would you have to order? How much would the salmon cost?

a. How many pounds of wild fillets would be needed before 10% buffer (don't forget yield)?

b. How much is needed with 10% buffer?

c. How much is the cost for the total wild fillets?

2 . If you choose to purchase the drawn Loch Salmon please answer the following:

a. How many pounds of drawn salmon would be needed before 10% buffer (don't forget yield)?

b. How much is needed with 10% buffer?

c. How much is the cost for the drawn salmon?

3. Which type of salmon would keep your food cost the lowest?

4. If you choose to order broccoli florets, how much broccoli florets would you order?

a. How many pounds of broccoli is needed before 10% buffer?

b. How many is needed with 10% buffer?

c. How much is the cost for broccoli florets?

5. If you purchase the broccoli in bunches, please answer the following:

a. How many pounds of broccoli is needed before 10% buffer?

b. How much is needed with 10% buffer?

c. How much is the cost for broccoli bunches (don't forget you need to round UP to the nearest hundredth)?

6. Which broccoli would keep your food cost the lowest?

7. Please calculate the quantity and cost of the rice.

a. How much rice is needed before 10% buffer?

b. How much is needed with 10% buffer?

c. How much rice is needed?

8. Calculate the cost of an individual plate keeping the food cost as LOW as possible.

9. Calculate the cost of an individual plate for the HIGHEST food cost possible.

10. Calculate the selling price of each of these plates using a 30% food cost.