204. Cost Control. Term 1, 2023

Assignment 1 makeup

Submission date: Sunday, March 12, 23:59 PM PST

Student name

Student ID

Lesson 5. Chapter 6

1. Complete the butcher test below by inserting the numbers in the cells marked with a question mark.

BUTCHER TEST

Item: Beef Tenderloin	Grade: U.S. Choice	Date 8-November, 2023
Pieces: One	Weighing: 9 Lbs	Average Weight
Total Cost: $58.50	At $ 6.50 per lb.	Supplier: Burnaby Meat Co.
Breakdown	Weight Lb. Oz.	Ratio to Total Weight	Value Per Pound	Total Value	Cost of Each Usable Lb.	Oz.	Portion Size	Portion Cost	Cost Factor Per
Lb.	Portion
Fat	4.25 lb	47.22%	$0.00
Loss in Cutting	.25 lb	2.78%	$0.00
Tip Meat	.25 lb	2.78%	$4.50	$1.13
Usable Meat	4.25 lb	47.22%		?	?	?	8 oz	$6.72	?	?
TOTAL	9 LB	100%		$58.50

2. Lesson 5. Chapter 6.Using the information from question 1 (Butcher test card), if the supplier changes the price to $6.29 per pound, what should the new portion cost be? (Show full calculation; round to hundredth of decimal).

3. Information from Lesson 1. Chapter 1, but we repeat it in each and every lesson.The following table shows food cost percentages, portion cost, and menu price. For each line, two of these figures are given. Find the third by inserting the answers in all cells with question marks. Show the calculation underneath the table. Round everything to hundredths (.XX) unless it naturally rounds up to tenths or a whole number.

Food cost %	Portion cost	Menu price
?	$2.54	$6.95
30%	?	$4.50
40%	$1.54	?

Lesson 7. Chapter 7

1. Short answer. If a manager of a restaurant wanted to control excessive food costs, how void sheets can help? (Just one sentences, a couple or a few sentences will be enough)

1. Explain the value of having a sales history available when attempting to create a restaurant sales forecast. (A few sentences will be enough)

1. Compute the popularity index for each of the following items. Round the answer to tenth of a decimal (.X)

Use this table to enter your calculated values:

Item	Items Sold	Popularity Index (%)
A	86	?
B	113	?
C	55	?
D	44	?
E	25	?
TOTAL	323	?

1. Using the popularity indexes calculated in Question 6, predict the sales for each item if total sales for all items are expected to be 150. (Note: The Production Sheet used in chapter 7 will help you.)

Item		Popularity Index	Adjusted portion forecast
A	150	?	?
B	150	?	?
C	150	?	?
D	150	?	?

Chapter 8

1. Determine Cost of Food Issued, Cost of Food Consumed and Cost of Food Sold from the following data: (Note: Slide about Determining Cost of Food Sold from Chapter 8 will help you.)

Beginning Inventory $6,414.80

Food Purchases 16,642.80

Transfers from bar to kitchen 543.00

Transfers from kitchen to bar 326.00

Employee meals 837.00

Ending Inventory 5327.6

1. From the following choices, select only the ones that will result in food cost percentage increase and highlight them yellow:
2. menu price increases and food cost remains the same
3. overpurchasing, leading to food spoilage
4. underportioning
5. price increases for foods purchased and
6. unchanged selling price
7. overproduction, leading to waste
8. recipe changes leading to purchase of less costly ingredients
9. What is inventory turnover rate if
10. Beginning Inventory is $6,031,29, Ending Inventory is $5,278.37, and the Cost of Sales is $11,364.43 . Round all calculations to hundredth of a decimal (.XX), but round the final result to a whole number.