Week 3 Costing Assignment 2
karinab123
templatemodule2.xlsxCosting file
| Recipe Name: | Sauteed Salmon with Pinot Noir and Thyme | Price on Menu: | $11.00 | ||||||||||||
| Original Total Yield: | 16 oz | Budgeted Food Cost: | 28.0% | ||||||||||||
| Portion Size: | 4 oz | Q-factor : | $0.36 | ||||||||||||
| Number of Portions: | 4 | ||||||||||||||
| Ingredient | AP Pack Cost | Pack Size | Pack Unit | Unit Conversion (How many "EP Units" make up a "Pack Unit"?) | AP Price | Yield % | EP Price | Recipe Quantity | EP Unit | Item Cost | |||||
| Salmon | $5.49 | 1.0 | lb | 16 | $0.34 | / | oz | 90% | $0.38 | / | oz | 16.00 | oz | $6.10 | |
| salt | $1.70 | 3.0 | lb | 16 | $0.04 | / | oz | $0.04 | / | oz | 0.20 | oz | $0.01 | ||
| pepper | $18.00 | 1.0 | lb | 16 | $1.13 | / | oz | $1.13 | / | oz | 0.10 | oz | $0.11 | ||
| Oil | $14.75 | 1.0 | gal | 128 | $0.12 | / | oz | $0.12 | / | oz | 1.00 | oz | $0.12 | ||
| red wine | $12.95 | 25.4 | oz. | 1 | $0.51 | / | oz | $0.51 | / | oz | 8.00 | oz | $4.08 | ||
| thyme | $14.00 | 1.0 | lb | 16 | $0.88 | / | oz | $0.88 | / | oz | 4.00 | oz | $3.50 | ||
| butter | $54.00 | 36.0 | lb | 16 | $0.09 | / | oz | $0.09 | / | oz | 6.00 | oz | $0.56 | ||
| shallots | / | 0 | / | 0 | 0.00 | 0 | |||||||||
| potatoes | / | 0 | / | 0 | 0.00 | 0 | |||||||||
| Total Cost | $14.48 | ||||||||||||||
| Cost per portion | $3.62 | ||||||||||||||
| Cost per portion + Q-factor | $3.98 | ||||||||||||||
&"Arial,Bold"&14Recipe Costing Worksheet
