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Thread Starter 

Hi everyone,

 

I am a student at the Rosen College of Hospitality and currently taking a class on food costing. Below is all of the information I have, and I was just wondering if someone was willing to check my answers to know that they are correct, and also if someone can help me on the last question?


Thank you in advance,

Alison

 

In order to determine the suitability of The Jack Daniels Grilled Salmon you decided to perform a Butcher Test to determine if you should buy the pre-portioned Salmon or buy the whole salmon and do the trimming in-house. After inspecting the Alaskan Salmon supplied by Stavis Seafoods you gather the following information. Each Whole Salmon weighs 9 pounds and is sold at $3.17 a pound. After cleaning each Salmon you discarded 9 oz. from the fins, 5oz from the head, and 1 lb. 7 oz. from bones and trimmings.

 

  • What is the yield Factor? Explain your answer
    Discarded from fins = 9 oz [.5625]; head = 5 oz [.3125]; bones and trimmings = 1 lb 7 oz [1.4375]

Total loss in cutting and trimming = 2.3125

Usable Product = 6.6875
Yield Factor = 6.6875 / 9
= 74.3%

 

  • What is the cost per Salable/Usable Pound of Meat? Explain your answer

Cost per Pound / Yield Factor
$3.17 / .743
= $4.27

 

 

 

  • What is the cost for a 6 oz. portion? Explain your answer

Cost per Salable Pound / 16 x 6 oz.

$4.27 / 96
= $4.45

 

 

  • If you want to have a 35% food cost, what should be the selling price? Explain your answer

Cost per 6 oz Portion x 2 [$8.90] / .35
 = $25.43

 

  • How many pounds you need to order for one hundred (100) 6 oz. portions? Explain your answer

(Number of Portions x Portion Size / 16) / Yield Factor
(100 x 6 oz / 16) = 37.5 / 74.3
= 50.47

 

What is the cost per portion if the cost per pound from another purveyor is $2.95? Explain your answer

????


Edited by Saveusos - 12/4/12 at 11:32am