Assignment: Make or Buy a Product

Description: Compare the portion cost of a homemade or scratch preparation of a vegetable to

a convenience vegetable. Include all calculations, and thoroughly justify your written answers.

Assumptions for the On$-$Site Processing:

Vegetable has $63\%$ yi$$ld

Purchase Unit is $1$ bag which is $50$ pounds and holds $100$ items

The price for $1$ bag is $$39\mathrm{.}90$

The portion size is $4$ ounces of edible product

The cook's hourly rate is $$14\mathrm{.}75$

The labor benefits are $15\%$ of the hourly rate

The preparation time is $90$ minutes for one bag

Show your calculations:

Step A$.$ Determine the number of edible portions $($EP$)$

Step B$.$ Determine food cost per portion

Step C$.$ Determine labor cost per portion

Step D$.$ Determine total food and labor cost per portion