1. Exam 4 Problems Safety Net

2. Are We On Budget? The Triple P Diner had $2000 in sales for lunch. Total labor cost for lunch, according to the POS system, was $620. The mean ‘ole boss wanted a labor cost percentage of 28%. What was the labor cost percentage? Were you under or over budget for labor and by how much?

3. How Much is that Extra Labor The Triple P Diner exceeded its budgeted labor hours by 10 hours per week. The average hourly wage for the diner is $10/hour. How much additional revenue must be generated during the year to cover the unplanned increase in labor costs if your budgeted profit margin is 8%?

4. The Case of the Crudites You purchase a case of celery for a crudites. The case weighs 20 lbs and celery has a 69% yield. How many pounds of celery would be available for the crudites?

5. Chef’s Salad You have an EP recipe which calls for 10 pounds of carrots. You know that the yield percentage for carrots is 75%. How many pounds of carrots must you have on hand to prepare this salad?

6. Potato Salad You want to know if your prep people are doing a good job of peeling potatoes. The standard yield is 81%. You purchase a 50 pound case of potatoes and when you weighted the waste, there was 7.5 pounds of waste? Was this on target? If not, how much over or under?

7. Strawberry Rhubarb Pie You have an EP recipe for Strawberry Rhubarb Pie which calls for 10 pound of rhubarb for 56 servings. You need 280 servings and you know that rhubarb has a 86% yield. How much rhubarb must you have in order to make the pies?

8. Recipe Adjustment You have a recipe which yields 25- 3oz. Servings of pasta primavera. Your client wants 75 – 6oz. Servings. How much of each ingredient do you need? Fresh Carrots – 12 oz. Broccoli – 1lb. 2 oz. Pasta – 2 ½ pounds Salt – 4 tbsp.

9. Costing Using the quantities from the previous slide, cost out the recipe: Fresh Carrots – 1.59/lb. Broccoli –.99/lb. Pasta – $5.90/10lb. box Salt –.49/lb. 1.5T = 1oz.

10. Average Sale Per Guest The Triple P Diner served 1250 guests for the week. The diner hauled in $9775 for the week (slow week). What was the average sale per guest?

11. Food and Bev. Cost Percentages Find Cost of food sold Food cost percentage Ending inventory = $1000 Purchases = $3000 Beg. Inventory = $1500 Revenue = $10937.50

12. How Much is that Doggie in the Winder Calculate amount to purchase: Purchase unit – case (6-#10 cn/cs) Usage rate – 3 cans per day Order period – 5 days Lead time – 1 day Safety level – 1 case Inventory – 8 cans

13. Inventory Turnover (I prefer cherry turnovers) Calculate inventory turnover Ending inventory = $1000 Purchases = $3000 Beg. Inventory = $1500 Revenue = $10937.50

14. Whew!!!