Question: Problem Set 6: Calculation quantity to purchase based on forecast and product yield and portion size. For a catering event, calculate the quantity to purchase

 Problem Set 6: Calculation quantity to purchase based on forecast and

Problem Set 6: Calculation quantity to purchase based on forecast and product yield and portion size. For a catering event, calculate the quantity to purchase based on portion size. There is a guarantee of 375 guests, you will prepare for 10% more, or 413. Given the information provided below, indicate how many units are needed for purchase. Here is the menu, fill in the Number of units to purchase column. Show work on back page to justify answer. The last problem set (PS 7), will use these units to calculate the food cost percentage for each item based on the revenue generated for the catering event. Amount/Serving Purchase Units No. of Unit(s) to Item purchase Shrimp cocktail 621/25* pcs case = 4; 2.5 lb bags IQF pd Prime rib I 7 oz. rib eye (As served) 12 pound roasts, 34% waste Rice Pilaf 4 oz cooked case =6; 2.5 lb box; each box = 34; 4 oz portions Gr. Bean almandine 3 oz. whole frozen case = 12; 2.5 lb bags Champagne** 2; 3oz glasses case = 12 bottles * 21/25 refers to a large size as well as a count per pound a bottle is a fifth of a gallon Problem Set 6: Calculation quantity to purchase based on forecast and product yield and portion size. For a catering event, calculate the quantity to purchase based on portion size. There is a guarantee of 375 guests, you will prepare for 10% more, or 413. Given the information provided below, indicate how many units are needed for purchase. Here is the menu, fill in the Number of units to purchase column. Show work on back page to justify answer. The last problem set (PS 7), will use these units to calculate the food cost percentage for each item based on the revenue generated for the catering event. Amount/Serving Purchase Units No. of Unit(s) to Item purchase Shrimp cocktail 621/25* pcs case = 4; 2.5 lb bags IQF pd Prime rib I 7 oz. rib eye (As served) 12 pound roasts, 34% waste Rice Pilaf 4 oz cooked case =6; 2.5 lb box; each box = 34; 4 oz portions Gr. Bean almandine 3 oz. whole frozen case = 12; 2.5 lb bags Champagne** 2; 3oz glasses case = 12 bottles * 21/25 refers to a large size as well as a count per pound a bottle is a fifth of a gallon

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