Determining Food Costs Using Invoice Data: 2. Using the Sysco Invoice 02/06/23 and information provided, calculate...

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Determining Food Costs Using Invoice Data: 2. Using the Sysco Invoice 02/06/23 and information provided, calculate the cost of an egg sandwich using the following ingredients and quantities outlined below. Use the Recipe Costing Form to format your answer. Calculate the per portion cost. Q Factor is $0.10. Determine what your overall selling price would be for this event based on a food cost of 25%, 30, and 40%. Location Amount Needed in Recipe 1 ea Item Focaccia Item Code (If Available) Assumed Cost 5859523 Sysco Invoice 1 oz Shredded Cheddar 7137828 2 ea Eggs No Invoice Assume the costs listed to the right. 1 tablespoon Butter 0281691 $148.94/36 lbs Menu Item: Total Yield: Recipe Costing Form Date: Portion Size: Cost Ingredient Quantity Recipe AP $/Unit Yield % EP $/Unit Cost Subtotal Q Factor Total Recipe Cost Number of Servings Cost per Portion Determining Food Costs Using Invoice Data: 2. Using the Sysco Invoice 02/06/23 and information provided, calculate the cost of an egg sandwich using the following ingredients and quantities outlined below. Use the Recipe Costing Form to format your answer. Calculate the per portion cost. Q Factor is $0.10. Determine what your overall selling price would be for this event based on a food cost of 25%, 30, and 40%. Location Amount Needed in Recipe 1 ea Item Focaccia Item Code (If Available) Assumed Cost 5859523 Sysco Invoice 1 oz Shredded Cheddar 7137828 2 ea Eggs No Invoice Assume the costs listed to the right. 1 tablespoon Butter 0281691 $148.94/36 lbs Menu Item: Total Yield: Recipe Costing Form Date: Portion Size: Cost Ingredient Quantity Recipe AP $/Unit Yield % EP $/Unit Cost Subtotal Q Factor Total Recipe Cost Number of Servings Cost per Portion