1. Chapter 7 Yield & Price Factor

2. Objectives Upon understanding this chapter students Will be able to :  Define Yield and Price Factor  Calculate the Yield %  Calculate the Yield Factor  Plan consumption cost for Banquet

3. Definition - Yield To produce something as a result of work, activity, or calculation. The weight of cook food is called: Processed weight Or Yield

4. Yield % Processed weight Yield % = 100% X Purchased weight

5. Yield Factor Processed weight Yield Factor = Purchased weight

6. Example 6LB of oranges were purchased to make Freshly squeezed orange juice. 5Lb Orange juice produced. Yield % = 5Lb / 6LB X 100%

7. Processed Weight Processed Weight = Purchased weight X Yield Factor Example: The yield factor of veal is.80, calculate The processed weight of 3lb 7oz of veal.

8. Processed Cost Purchased Cost – is the cost of unit of weight of the raw product. Processed Cost – is the value of one cooked weight. Total Cost Processed Cost = Processed Weight

9. Example (imperial Units) 10 lb of meat were purchased at $3.59/lb. Find the processed cost. Step 1 – Total cost =3.59 X 10 =35.90 Step 2 – Processed cost = 35.90/ 8lb = 4.49/lb

10. Price Factor Processed Cost Price Factor = Purchased Cost Example: Cost purchased = $4.30 Processed cost = $5.00 Price Factor $5 divided by $4.30 =1.163

11. Example 2.5 kg chicken purchased @$10.60 Processed Cost =Unknown Price Factor = 1.125 Step 1 – Purchased cost/kg = $10.60/2.5kg = $4.24/kg Step2 - Proc. Cost= Purch Cost X Price Factor $4.24 X1.125 = $4.77