Question: Subject: cost control Please explain Thank you ! Example 4: Product Analysis - Multiple Use Products Whole tenderloin is processed into four menu items: (1)

Subject: cost control

Please explain Thank you !

Subject: cost control Please explain Thank you !

Example 4: Product Analysis - Multiple Use Products Whole tenderloin is processed into four menu items: (1) dinner filet (2) lunch filet (3) beef brochette and (4) tenderloin tips Whole Tenderloin Purchase Price = $ Yield (from yield tests) = 75% 7.50 Calculation of Standard Usage: Menu Item Portion Size (oz) Number Sold Standard Oz Used Dinner Filet Luncheon Filet Beef Brochette Tenderloin Tips 11 5 6 90 80 50 4 40 Total Total Standard Ib Consumed (EP) Yield Total Standard lb Required (AP) Calculation of Actual Usage: Tenderloin Inventory Data Opening Inventory (lb) 90 Purchases (lb) 140 Total Available (lb) Ending Inventory (lb) 70 AP Usage (lb) Calculation of Variance: Variance: Pounds Food Cost $

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