Question: DETERMINE Q FACTOR ADJUSTED COST PER PORTION: STEP 9: Determine Q Factor. For menu items that offer a customer choices to add on to

DETERMINE Q FACTOR ADJUSTED COST PER PORTION: STEP 9: Determine Q Factor. For menu items that offer a customer choices to add on to their chosen menu item that are considered "free," you need to add a "Q factor" in addition to the spice factor, in order to recover your costs. For example, if a customer orders a steak, and they are given their choice of potato, and their choice of two additional sides, you must cost out each of the potato choices and each of the sides. Then, you determine the most expensive potato option and the two most expensive side options (this is the Q factor). Add the Q Factor to the Spice Factor Adjusted Cost Per Portion of the steak to determine the full plate cost of that menu item. Note: Q Factor does not necessarily apply to all menu items. CREATE A SPREADSHEET TO COMPLETE YOUR WORK STEP 10: Check your work. Have you fully costed your recipe according to the instructions? Do your calculations make sense? Did you properly add spice factor, and Q factor (if necessary), to your Preliminary Cost Per Portion? If so, you now have a True Cost per Portion of your menu item. WHAT TO SUBMIT FOR ASSIGNMENT 5: . Completed CIA Standardized Recipe Form(s) for one menu item Completed CIA Costing Form for each standardized recipe determining True Cost per Portion (i.e. cost per portion adjusted for spice factor and for Q-factor)

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