Problem Set 4: Purchase Quantity Problem Set: Yield Analysis Factor (YAF)(5 pts) Use this YAF factor to calculate the quantity of purchase needed based on shrinkage for these protein foods using chicken as an example. Fill in the table for the sweet and sour pork and for the ground beef needed to make 210 total servings for a menu. Fill in the table for the empty cells. Use the percent yield for each product given in Product column on the table Product YAF Available AP Total Servings % Yield (EP/AP) Serving Size (AP/EP) Formula (Servings X serving size) How many Units of Purchase Purchase needed for Units each unit X (YAF) How many oz of yield are in one What is the YAF? do you need AP unit? 4 oz. Chicken 210 x 4 oz. X 105 10 oz each 210 count of 8oz/10 oz = 4 oz. 10oz /8 oz = 1.25= Skinless 1.25 = chicken boneless whole cooked 0.80 Or 80% YAF Factor 1050 oz/10 oz breast chicken breasts Chicken units pieces (CSB) breast breasts (80% yield) (CSB) Sweet/Sour 5 lk 210 servings Pork whole of 2 oz rump cubes roasts (73% yield Lean only) /serving Ground beef 10 lb 210-3 oz EP for meatloaf logs oz beef per 80/20* slice (67% yield) YAF: Yield Analysis Factor Remember from earlier food calculations that we have to consider yield losses. If the above calculation were based on applesauce we would only have to purchase 96 pounds as there is probably no loss in weight on a product that is ready to serve. However, if it were for meat or produce that need trimming, losses can range significantly. Let's say that this is for roast beef that is boneless, and needs trimming and with cooking losses, the shrinkage is 25% or a yield of 75%. It has a 75% edible product (EP) or as served (AS) portion. A Yield analysis factor (YAF) determines the factor that needs to be multiplied in order to arrive at the purchase quantity sufficient to cover the loss. The YAF formula is AP/EP, therefore, the calculation is: yield X ounces/pound = ounces yielded (EP or AS) 0.75 X 16 oz = 12 oz EP or AS YAF AP/EP OR 16oz /12 oz = 1.33 YAF Now, in order to cover the loss, one must order the amount needed times the YAF factor Purchase need YAF Total Purchase Quantity 96 pounds X 1.33 = 127.9 or 128 pounds. The YAF is also convenient in that is can show how much money is actually paid for a product considering the yield loss. If the roast beef is $2.78 per pound, then the actual AS or EP cost per pound for the beef is: Price/lb YAF EP cost/lb. $3.69/lh $2.78 \bX 1.33 Problem sets 4 address calculating quantity to purchase using the YAF factor