hotel food & beverage control paper 6-7 pages

FORMULAS

New Amount / Original Amount = The Multiplier

Quantity x Unit Price = Extended Price

Extended Price / Yield = Cost Per Portion (CPP)

Cost Per Portion + Q FACTOR = Cost Per Dish (CPD)

Cost Per Dish x 1.0 SF% = True Cost Per Dish (TCPD)

TCPD / Standard Food Cost % = Minimum Menu Price

Cost Dollars / Sales Dollars = Cost %

Sales Dollars x Cost % = Cost Dollars

Cost Dollars / Cost % = Sales Dollars