nswer the questions using the following data (best practice is to always find the 'portion cost per unit' first - - package cost / number of portions = portion cost per item):

Best practice would be to use three decimals when doing the initial math, add up the totals and THEN round up or down on the total (example: $15.00cost / 26 portions per package = $0.577).

DATA:

1 case chicken breast; yields 20 portions @ 5oz = $24.00 (cost per case)

60oz Supreme sauce yields 30 portions = $ 4.70

1 case French Fries, yields 45 portions = $17.30

1 case Hamburger buns yields 36 buns = $ 9.20

1 case tomatoes yields 200 portions = $18.00

50 pounds onions yields 1200 portions = $28.00

Menu Price: $7.95

QUESTIONS:

A) What is the Final Cost Per Portion (Cost per Plate)? (HINT: It is NOT $101.20) (15 points) SHOW YOUR WORK!!! B) What is the Food Cost Percentage for the one portion (use one decimal place...example: 31.9%)? Show your work for credit!!! (15 points)

C) The recipe calls for 450 grams of flour (dry) and 140 milliliters of milk (liquid). How many ounces of flour and milk are needed for this recipe? HINT: dry and liquid are two different measurements) (do NOT round up or down - use at least three decimals). (5 points each = 10 points)