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11 Cards in this Set
- Front
- Back
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Standards |
Considered all authority as basis of comparison |
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Production loss + standard yeilds |
AP= As purchased weight EP= Edible portion weight |
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Production loss formula |
AP-EP |
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Standard Yield formula |
EP ÷ AP |
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EXAMPLE OF YIELD |
buy a melon of 10 $ & weighs 5 kg = AP When peeled= 4KG = EP 1. what is the yield? Ep÷ AP = 4÷5= 0.8 = 80% 2. how many 5kg melons must we buy to serve 60 ppl? 200g the portion of melon? 400g ÷ 200g= 20 portions/ melon 60÷ 20= 3 melons 3. what is the cost per edible portion? 10÷20= 0.5$ per portion |
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cost per edible portion formula |
Cost = cost item÷ portion |
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Recipe adjustments factor |
to increase & decrease yield from a standard recipe |
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Increase & decreased recipe portion formula |
Desired yield÷ original yield |
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Increase & decreased recipe portion SIZE formula |
desired amount ÷ original amount |
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Recipe cost factor formula |
1. Cost per EP KG ÷ Cost per AP KG 2. cost factor = 1/ yield |
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RECIPE COST FACTOR |
cost factor = 1/ yield EX: 1 melon = 10$ -> 5kg-> yeild-> 0.8% |
