7. The steward of Phil's Restaurant uses specifications to purchase oven-ready legs of lamb, .S. Choice. They
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| 7. The steward of Phil's Restaurant uses specifications to purchase oven-ready legs of lamb, .S. Choice. They are used to produce 7-ounce portions of roast lamb. Over a period of several weeks, records were kept of the original weights, cooked weights and salable weights of 15 legs selected at random from the number purchased. These records are summarized as follows: | |||||||||||||
| Original Weight (15 pieces, measured in lbs) | 135 | ||||||||||||
| Purchase price per lb | $2.10 | ||||||||||||
| Total cost | $283.50 | ||||||||||||
| Cooked weight | 120 | ||||||||||||
| Salable weight | 75 | ||||||||||||
| a. Using the preceding data, complete the cooking loss test calculations for the 15 legs of lamb to determine yield factor, standard cost of the 7-ounce portion, portion cost factor and pound cost factor. | |||||||||||||
| Cooking Loss Test | |||||||||||||
| Cook Time | Hours | Minutes | Cook Temp | 300 | Degrees | ||||||||
| Breakdown | No. | Weight | Ratio to | Value Per | Total | Cost of Each Usable | Portion | Portion | Cost Factor Per | ||||
| lbs | oz | Total Weight | Pound | Value | Lb. | Oz. | Size (oz) | Cost | Lb. | Portion | |||
| Original Weight | 135 | 0 | $2.100 | $283.50 | |||||||||
| Trimmed Weight | |||||||||||||
| Loss in Trimming | |||||||||||||
| Cooked Weight | 120 | 0 | |||||||||||
| Loss in Cooking | |||||||||||||
| Bones and Trim | |||||||||||||
| Salable Weight | 75 | 0 | |||||||||||
| Yield Factor | |||||||||||||
| Standard Cost | |||||||||||||
| Portion Cost Factor | |||||||||||||
| Pound Cost Factor | |||||||||||||
| b. Find the cost of the standard 7-ounce portion at each of the following dealer prices: | |||||||||||||
| Dealer price per lb | Cost factor per portion | Standard cost | |||||||||||
| 1. | $2.250 | ||||||||||||
| 2. | $2.490 | ||||||||||||
| 3. | $1.890 | ||||||||||||
| c. Find the cost of each of the following: | |||||||||||||
| Dealer price per lb | Cost factor per lb | Portion size (oz) | Standard cost | ||||||||||
| 1. | $2.190 | 6 | |||||||||||
| 2. | $2.290 | 5 | |||||||||||
| d. Assume that dealer price increases to $2.25 per pound and the manager of Phil's wants portion cost to be $1.65. What size portion should be served | |||||||||||||
| Dealer price per lb | Cost factor per lb | Standard cost | Portion size (oz) | ||||||||||
| $2.250 | $1.65 | ||||||||||||
| e. How many average-size legs of lamb should be purchased to serve 6-ounce portions to 270 people? | |||||||||||||
| Number of people | |||||||||||||
| Portion size | |||||||||||||
| Total salable weight | |||||||||||||
| Yield Factor | |||||||||||||
| Total raw weight | |||||||||||||
| Average weight/leg | |||||||||||||
| Total legs | |||||||||||||
| f. Last month, this restaurant used 82 legs of lamb. How many standard 7-ounce portions should have been produced from these 82 legs? | |||||||||||||
| Total legs | 52 | ||||||||||||
| Average weight/leg | |||||||||||||
| Total raw weight | |||||||||||||
| Yield factor | |||||||||||||
| Salable weight | |||||||||||||
| Portion size | |||||||||||||
| Total portions | |||||||||||||
| g. If the standard portion size had been 6 ounces, how many portions could have been produced from the 82 legs of lamb used last month? | |||||||||||||
| Total legs | 82 | ||||||||||||
| Average weight/leg | |||||||||||||
| Total raw weight | |||||||||||||
| Yield factor | |||||||||||||
| Salable weight | |||||||||||||
| Portion size | |||||||||||||
| Total portions | |||||||||||||
| h. The restaurant has only 30 legs of lamb on hand today, and these must be used for a banquet function tonight for 350 people. What size portion should be served? | |||||||||||||
| Total legs | 30 | ||||||||||||
| Average weight/leg | |||||||||||||
| Total raw weight | |||||||||||||
| Yield factor | |||||||||||||
| Salable weight | |||||||||||||
| Total portions | |||||||||||||
| Portion size | |||||||||||||
Expert Answer:
a Total Cost 28350 Salable weight 75 lbs Cost per lb of Salable Weight 2835075 378 No of ounces per ... View the full answer
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