PARAS BIT SITHKOP015

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School

University of New South Wales *

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Course

SITXFSA002

Subject

Finance

Date

Nov 24, 2024

Type

xlsx

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54

Uploaded by DeanAntMaster1113

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Classic Caesar Salad Recipe Card Ingredients Yield % Quantity Unit Cost per kg/lActual Cost ($) Romaine Lettu 1 200g units $2.50 per kg 0.5 Parmesan Che 1 50g units $12.00 per k 0.6 Garlic Croutons 1 100g units $3.00 per pac 0.3 I Caesar Dressi 1 100ml units Variable Variable Salt and Peppe N/A To taste N/A N/A Other Expenditure Items: None Bruschetta Recipe Card Ingredients: Ingredients Yield % Quantity Unit t per kg/l/uni ctual Cost ($) Baguette (slice 1 1 baguetteunits $2.00 per pa $2.00 Tomatoes (dic 1 4 units $3.00 per kg $1.50 Fresh Basil (c 1 1/2 cup units $3.00 per b $0.75 Garlic (minced 1 2 cloves units $2.00 per bu $0.10 Balsamic Glaze 1 2 tbsp units $5.00 per bo $0.40 Olive Oil (for t 1 2 tbsp units $10.00 per li $0.20 Salt and Peppe N/A To taste N/A N/A I Portion size: 2 servings st of Ingredients: Variable (Dependent on cost of homemade Caesar d Total Expenditure: Variable Sales Price: $8.00 Final Price after Adjustments: $8.00 Portion size: 4 servings Total Cost of Ingredients: $5.95
Other Expenditure Items: None Beef Wellington Recipe Card Ingredients: Ingredients Yield % Quantity Unit t per kg/l/uni ctual Cost ($) Beef Fillet (ten 1 400g units $30.00 per k $12.00 Puff Pastry She 1 2 sheets units $5.00 per pa $2.50 Red Wine 1 100ml units $10.00 per b $1.00 Shallots 1 2 units $3.00 per kg $0.30 Mushroom Du 1 200g units $4.00 per kg $0.80 Dijon Mustard 1 1 tbsp units $3.00 per jar $0.10 Egg (for egg w 1 1 units $4.00 per do $0.33 I Butter 1 2 tbsp units $6.00 per kg $0.12 Olive Oil 1 1 tbsp units $10.00 per li $0.10 Seasonal Vege N/A To serve Variable Variable Salt and Peppe N/A To taste N/A N/A Other Expenditure Items: None Total Expenditure: $5.95 Sales Price: $9.00 Final Price after Adjustments: $9.00 Portion size: 2 servings Total Cost of Ingredients: Variable (Dependent on cost of seasonal vegetables) Total Expenditure: Variable Sales Price: $35.00 Final Price after Adjustments: $35.00
Grilled Salmon Recipe Card Ingredients: Ingredients Yield % Quantity Unit t per kg/l/uni ctual Cost ($) Salmon Fillet 1 300g units $20.00 per k $6.00 Lemon Dill Sau 1 100ml units $5.00 per bo $0.50 Roasted Baby N/A To serve Variable Variable Olive Oil (for g 1 2 tbsp units $10.00 per li $0.20 Fresh Dill (for N/A To garnish $3.00 per b $0.30 Salt and Peppe N/A To taste N/A N/A I Other Expenditure Items: None Portion size: 2 servings Total Cost of Ingredients: Variable (Dependent on cost of roasted baby potatoes) Total Expenditure: Variable Sales Price: $28.00 Final Price after Adjustments: $28.00
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French Onion Soup Recipe Card Seared Sca Ingredients: Ingredient Ingredients Yield % Quantity Unit per kg/l/un ctual Cost ($) Ingredients Onions (ye 1 500g units $2.00 per $1.00 Scallops Beef Broth 1 1 liter units $3.00 per l $3.00 Unsalted B Butter 1 2 tbsp units $6.00 per $0.12 Lemon Jui All-Purpos 1 2 tbsp units $2.00 per $0.04 White Win Red Wine 1 100ml units $8.00 per $0.80 Microgree Baguette ( 1 4 slices units $2.00 per $0.20 Olive Oil ( Gruyere Ch 1 100g units $15.00 per $1.50 Salt and Pe Olive Oil ( 1 1 tbsp units $10.00 per $0.10 Salt and PeN/A To taste N/A N/A Other Expe Other Expenditure Items: None None Caprese Salad Recipe Card Prawn Coc Ingredients: Ingredient Ingredients Yield % Quantity Unit per kg/l/un ctual Cost ($) Ingredients Ripe Toma 1 2 units $3.00 per $1.50 Chilled Pr Fresh Moz 1 150g units $8.00 per $1.20 Cocktail S Fresh Basil 1 1/2 cup units $3.00 per $0.75 Lemon We Portion size: 4 servings Portion siz Total Cost Total Cost of Ingredients: $6.76 Total Expe Total Expenditure: $6.76 Sales Price Sales Price: $10.00 Final Price Final Price after Adjustments: $10.00 Portion size: 2 servings Portion siz
Extra Virgi 1 2 tbsp units $10.00 per $0.20 Iceberg Le Balsamic G N/A To taste $5.00 per $0.40 Fresh Pars Salt and PeN/A To taste N/A N/A Salt and Pe Other Expenditure Items: Other Expe None None Lobster Thermidor Recipe Card Chicken M Ingredients: Ingredient Ingredients Yield % Quantity Unit per kg/l/un ctual Cost ($) Ingredients Lobster Ta 1 2 units $40.00 per $20.00 Chicken Br Heavy Cre 1 200ml units $3.00 per $0.60 Marsala W Mushroom 1 100g units $4.00 per $0.40 Garlic Mas Shallots 1 2 units $3.00 per $0.30 Asparagus Dijon Must 1 1 tsp units $3.00 per j $0.03 Olive Oil ( Parmesan 1 50g units $12.00 per $0.60 Butter Roasted PoN/A To serve Variable Variable All-Purpos Butter 1 2 tbsp units $6.00 per $0.12 Chicken Br White Win 1 50ml units $8.00 per $0.40 Fresh Pars Olive Oil 1 1 tbsp units $10.00 per $0.10 Salt and Pe Salt and PeN/A To taste N/A N/A Other Expe Other Expenditure Items: None Total Cost of Ingredients: $4.05 Total Cost Total Expenditure: $4.05 Total Expe Sales Price: $12.00 Sales Price Final Price after Adjustments: $12.00 Final Price Portion size: 2 servings Portion siz Total Cost Total Cost of Ingredients: Variable (Dependent on cost of roasted potatoes)
None Eggplant Parmesan Recipe Card Ingredients: Ingredients Yield % Quantity Unit per kg/l/un ctual Cost ($) Eggplant 1 2 units $3.00 per $1.50 Marinara 1 500ml units $4.00 per $2.00 Mozzarella 1 200g units $8.00 per $1.60 Parmesan 1 50g units $12.00 per $0.60 Bread Cru 1 1 cup units $3.00 per $0.30 Eggs (beat 1 2 units $4.00 per $0.67 Olive Oil (f 1 2 tbsp units $10.00 per $0.20 Fresh BasilN/A To garnish $3.00 per $0.30 Salt and PeN/A To taste N/A N/A Other Expenditure Items: None Total Expe Total Expenditure: Variable Sales Price Sales Price: $45.00 Final Price Final Price after Adjustments: $45.00 Portion size: 4 servings Total Cost of Ingredients: $7.17 Total Expenditure: $7.17 Sales Price: Variable Final Price after Adjustments: Variable
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allops Recipe Card ts: Yield % Quantity Unit per kg/l/un ctual Cost ($) 1 200g units $25.00 per $5.00 1 2 tbsp units $6.00 per $0.12 1 2 tbsp units $2.00 per $0.10 1 50ml units $8.00 per $0.40 N/A To sprinkle $4.00 per $0.20 1 1 tbsp units $10.00 per $0.10 N/A To taste N/A N/A enditure Items: cktail Recipe Card ts: Yield % Quantity Unit per kg/l/un ctual Cost ($) 1 250g units $15.00 per $3.75 1 150ml units $4.00 per $0.60 1 4 units $2.00 per $0.20 ze: 2 servings of Ingredients: $5.92 enditure: $5.92 e: $15.00 e after Adjustments: $15.00 ze: 4 servings
N/A To serve $2.50 per $0.25 N/A To garnish $2.00 per $0.20 N/A To taste N/A N/A enditure Items: Marsala Recipe Card ts: Yield % Quantity Unit per kg/l/un ctual Cost ($) 1 300g units $8.00 per $2.40 1 100ml units $12.00 per $1.20 N/A To serve Variable Variable N/A To serve $4.00 per $1.00 1 1 tbsp units $10.00 per $0.10 1 2 tbsp units $6.00 per $0.12 1 1 tbsp units $2.00 per $0.02 1 100ml units $3.00 per l $0.30 N/A To garnish $2.00 per $0.20 N/A To taste N/A N/A enditure Items: of Ingredients: $5.00 enditure: $5.00 e: $14.00 e after Adjustments: $14.00 ze: 2 servings of Ingredients: Variable (Dependent on cost of garlic mashed potatoes)
enditure: Variable e: $25.00 e after Adjustments: $25.00
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Seared Scallop Risotto Recipe Card Assorted Ingredients: Ingredie Yield % Quantity Unit 1 200g units $5.00 1 150g units $0.60 Muesli 1 500ml units $1.25 Granola 1 100ml units $1.00 Milk Shallots 1 2 units $0.30 Yogurt 1 50g units $0.60 Butter 1 2 tbsp units $0.12 Olive Oil 1 2 tbsp units $0.20 N/A $0.20 N/A To taste N/A N/A Other Ex None Other Expenditure Items: Portion size: 2 servings Portion s Ingredien ts Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts Scallops (large) $25.00 per kg Cornflake s Arborio Rice $4.00 per kg Chicken Broth $2.50 per liter White Wine $10.00 per bottle $3.00 per kg Parmesa n Cheese (grated) $12.00 per kg Honey (optional, for drizzling) $6.00 per kg Fresh Fruit (e.g., berries, banana) $10.00 per liter Fresh Parsley (chopped , for garnish) To garnish $2.00 per bunch Total Co Salt and Pepper (to taste) Total Cost of Ingredients: $9.27
None Yogurt Parfait Station Recipe Card Fluffy Pa Ingredients: Ingredie Yield % Quantity Unit Yogurt 1 To serve Variable Variable Granola 1 To serve Variable Variable Milk Honey N/A Variable Variable Eggs N/A To serve Variable Variable N/A Variable Variable Total Ex Sales Pr Total Expenditure: $9.27 Final Pri Sales Price: $18.50 Final Price after Adjustments: $18.50 Portion size: Variable (DIY station) Portion s Ingredien ts Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $3.00 per kg Pancake Mix $5.00 per kg To drizzle $5.00 per kg Fresh Berries (e.g., strawber ries, blueberri es) $8.00 per kg Maple Syrup Nuts (e.g., almonds, walnuts) To sprinkle $10.00 per kg Fruit Compote (e.g., berries, peaches)
N/A Variable Variable Other Expenditure Items: Other Ex None None Assorted Bread and Spreads Recipe Card Cheese Ingredie Ingredients: Dried Fruits (e.g., raisins, cranberri es) To sprinkle $6.00 per kg Powdere d Sugar Butter (for serving) Total Cost of Ingredients: Variable (Dependent on the quantity and cost of each Total Co Total Expenditure: Variable Total Ex Sales Price: Variable Sales Pr Final Price after Adjustments: Variable Final Pri Portion size: Variable Ingredien ts Cheddar Cheese (aged)
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Yield % Quantity Unit 1 To serve Variable Variable Butter N/A Variable Variable N/A Variable Variable N/A Variable Variable Crackers Grapes Honey Other Expenditure Items: None Other Ex Ingredien ts Cost per kg/l/unit ($) Actual Cost ($) Swiss Cheese Assorted Bread (sliced, rolls, baguette s) $3.00 per loaf Brie Cheese To spread $6.00 per kg Ham (sliced) Jams (e.g., strawber ry, apricot) To spread $4.00 per jar Turkey Breast (sliced) Spreads (e.g., cream cheese, Nutella) To spread $5.00 per jar Total Cost of Ingredients: Variable (Dependent on the quantity and cost Nuts (e.g., almonds, walnuts) Total Co Total Expenditure: Variable Expendit ure Item
Crackers Beverage Station Ingredients: Yield % Quantity Unit 1 To brew Variable Variable 1 To steep Variable Variable N/A To serve Variable Variable N/A To infuse Variable Variable Sugar N/A Variable Variable Milk N/A To add Variable Variable N/A Variable Variable Variable N/A To chill Variable Variable Variable Sales Price: $14.95 Serving Platter Final Price after Adjustments: $14.95 Total Ex Sales Pr Final Pri Ingredien ts Cost per kg/l/unit ($) Actual Cost ($) Coffee Beans $15.00 per kg Tea Bags (assorted ) $2.50 per box Fresh Juices (e.g., orange, apple) $5.00 per liter Water (for infused water) $1.00 per liter To sweeten $2.00 per kg $2.50 per liter Fresh Fruits (for garnish) To garnish Ice Cubes
Other Expenditure Items: Qty Unit N/A To serve $5.00 N/A To stir $2.00 Napkins N/A To serve $3.00 Total Cost of Ingredients: Variable (Dependent on the quantity and cost of each Expendit ure Item Purchase Price per unit ($) Cost per unit ($) Disposab le Cups $5.00 per pack Stirring Spoons $2.00 per pack $3.00 per pack Total Expenditure: Variable Sales Price: Variable Final Price after Adjustments: Variable
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d Cereals Recipe Card Freshly Baked P ents: Ingredients: Yield % Quantity Unit Yield % 1 50g units $0.13 1 1 50g units $0.20 Muffins 1 1 50g units $0.25 Danishes 1 1 150ml units $0.23 Bagels 1 1 100g units $0.30 N/A N/A To taste Variable N/A N/A Variable Variable Other Expenditu xpenditure Items: None size: 1 serving Portion size: 1 se Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $2.50 per kg Croissant s $4.00 per kg $5.00 per kg $1.50 per liter $3.00 per kg Butter (for spreadin g) $5.00 per kg Jam (optional, for spreadin g) To garnish Total Cost of Ing ost of Ingredients: Variable (Dependent on quantity and cost of optional honey an Total Expenditur
ancakes Recipe Card Scrambled Eggs ents: Ingredients: Yield % Quantity Unit Yield % 1 200g units $0.60 Eggs 1 1 150ml units $0.23 Milk 1 1 2 units $0.67 Butter 1 N/A Variable $0.80 N/A N/A To serve Variable $0.60 Bacon 1 xpenditure: Variable Sales Price: $12 rice: $5.95 Final Price after ice after Adjustments: $5.95 size: 2 servings Portion size: 2 se Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $3.00 per kg $1.50 per liter $4.00 per dozen To drizzle $8.00 per bottle Salt and Pepper (to taste) $6.00 per kg
N/A To dust Variable $0.10 1 N/A To taste $0.12 N/A N/A xpenditure Items: Other Expenditu None and Cold Cuts Platter Vegetable Fritta ents: Ingredients: Yield % Quantity Unit Yield % 1 150g units $1.50 Eggs 1 $2.50 per pack Mushroo ms $6.00 per kg Fresh Herbs (e.g., chives, parsley) topping) Toast (optional, for serving) ost of Ingredients: $2.92 Total Cost of Ing xpenditure: $2.92 Total Expenditur rice: $10.95 Sales Price: $8.5 ice after Adjustments: $10.95 Final Price after Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $10.00 per kg
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1 150g units $1.80 1 1 150g units $2.25 Zucchini 1 1 100g units $0.60 1 1 100g units $0.80 1 1 To serve Variable Variable Spinach 1 N/A Variable Variable 1 N/A To serve Variable Variable Milk 1 N/A Variable Variable Olive Oil N/A N/A N/A xpenditure Items: Qty Unit Other Expenditu $12.00 per kg Bell Peppers (mixed colors, diced) $15.00 per kg $6.00 per kg Cherry Tomatoe s (halved) $8.00 per kg Red Onion $3.00 per pack To garnish $4.00 per kg Feta Cheese (crumble d) $10.00 per kg To drizzle $8.00 per kg Mixed Greens (for serving) ost of Ingredients: Variable (Dependent on the quantity and cost Salt and Pepper Total Cost of Ing Purchase Price per unit ($) Cost per unit ($)
1 pack $2.00 $2.00 1 unit $15.00 $15.00 None xpenditure: Variable Total Expenditur rice: $32.95 Sales Price: $16 ice after Adjustments: $32.95 Final Price after
beverage item)
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Pastries Recipe Card Quantity Unit 1 units $2.00 1 units $1.50 1 units $2.50 1 units $1.00 To taste Variable To taste Variable ure Items: erving Cost per kg/l/unit ($) Actual Cost ($) $2.00 each $1.50 each $2.50 each $1.00 each $6.00 per kg $4.00 per jar gredients: $7.00 nd fresh fruit) re: $7.00
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s Recipe Card Quantity Unit 4 units $1.33 2 tbsp units $0.03 1 tbsp units $0.06 To taste N/A N/A 4 slices units $0.64 2.95 Adjustments: $12.95 ervings Cost per kg/l/unit ($) Actual Cost ($) $4.00 per dozen $1.50 per liter $6.00 per kg $8.00 per kg
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100g units $0.40 $0.25 To serve Variable Variable ure Items: ata Quantity Unit 4 units $1.33 $4.00 per kg To garnish $2.50 per bunch gredients: $2.71 re: $2.71 50 Adjustments: $8.50 Cost per kg/l/unit ($) Actual Cost ($) $4.00 per dozen
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100g units $0.30 units $2.50 100g units $0.50 1 small units $2.00 50g units $0.15 50g units $0.40 2 tbsp units $0.03 Variable Variable To serve Variable Variable To taste N/A N/A N/A ure Items: $3.00 per kg 1 medium $2.50 each $5.00 per kg $2.00 each $3.00 per bunch $8.00 per kg $1.50 per liter To drizzle $8.00 per liter $4.00 per pack gredients: $7.21
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re: $7.21 6.50 Adjustments: $16.50
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Ceviche Surprise Truffle In Ingredients: Ingredie Yield % Quantity Unit 1 150g units $2.70 1 100g units $2.00 1 50g units $0.75 1 50ml units $0.13 1 50ml units $0.10 1 1 small units $2.00 1 100g units $0.50 1 1 tbsp units $0.08 1 1 small units $3.00 N/A To serve Variable Variable N/A To taste N/A N/A N/A Other Ex None Other Expenditure Items: Ingredien ts Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts White Fish Fillets $18.00 per kg Cauliflow er Florets Shrimp (peeled and deveined ) $20.00 per kg Onion (chopped ) Calamari Rings $15.00 per kg Garlic (minced) Lime Juice $2.50 per bottle Vegetabl e Broth Lemon Juice $2.00 per bottle Truffle Oil Red Onion (finely diced) $2.00 each Bacon (cooked and crumbled ) Cherry Tomatoe s (halved) $5.00 per kg Chives (chopped ) Cilantro (chopped ) $2.50 per bunch Salt and Pepper Jalapeño (finely chopped) $3.00 each Plantain Chips $4.00 per pack Total Co Salt and Pepper Total Cost of Ingredients: $11.26
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None Umami Ravioli Exotic P Ingredients: Ingredie Yield % Quantity Unit 1 150g units $1.80 1 50g units $0.40 1 100ml units $0.40 1 1 tsp units $0.10 1 20g units $0.16 Total Ex Sales Pr Total Expenditure: $11.26 Final Pri Sales Price: $16.95 Final Price after Adjustments: $16.95 Ingredien ts Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts Mushroo m Ravioli (handma de) $12.00 per kg Tropical Fruits (e.g., mango, papaya) Mushroo m Duxelles (for filling) $8.00 per kg Ginger (freshly grated) Heavy Cream $4.00 per liter Simple Syrup Truffle Oil $10.00 per 100ml Crushed Ice Parmesa n Cheese (shaved) $8.00 per kg
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Butter 1 20g units $0.12 1 2 cloves units $0.10 Olive Oil N/A Variable Variable Other Ex N/A To taste N/A N/A N/A None Other Expenditure Items: None Mediterranean Medley Surf and Ingredients: Ingredie Yield % Quantity Unit 1 150g units $0.45 $6.00 per kg Total Co Garlic (minced) $2.00 per bulb To drizzle $8.00 per liter Salt and Pepper Total Cost of Ingredients: $3.08 Total Ex Sales Pr Final Pri Total Expenditure: $3.08 Sales Price: $18.95 Final Price after Adjustments: $18.95 Ingredien ts Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts Roasted Beets $3.00 per kg Filet Mignon
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1 50g units $0.50 1 100g units $0.50 Potatoes 1 30ml units $1.80 1 20g units $0.30 Butter Olive Oil N/A Variable Variable Red Wine N/A To taste N/A N/A N/A Olive Oil Other Expenditure Items: Other Ex None None Chocolate Symphony Ingredients: Yield % Quantity Unit Goat Cheese (crumble d) $10.00 per kg Lobster Tail Mixed Greens $5.00 per kg Balsamic Reductio n $6.00 per 100ml Truffle Oil Walnuts (chopped ) $15.00 per kg To drizzle $8.00 per liter Salt and Pepper Salt and Pepper Total Cost of Ingredients: $3.55 Total Co Total Expenditure: $3.55 Total Ex Sales Price: $14.95 Sales Pr Final Price after Adjustments: $14.95 Final Pri Ingredien ts Cost per kg/l/unit ($) Actual Cost ($)
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1 150g units $1.80 1 100g units $0.80 1 100g units $1.00 1 50g units $0.40 N/A Variable Variable Other Expenditure Items: None Flourless Chocolat e Cake $12.00 per kg Dark Chocolat e Mousse $8.00 per kg White Chocolat e Ice Cream (homem ade) $10.00 per liter Fresh Berries (for garnish) $8.00 per kg Edible Flowers (for garnish) To garnish $2.50 per bunch Total Cost of Ingredients: $4.00 Total Expenditure: $4.00 Sales Price: $22.50 Final Price after Adjustments: $22.50
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nfusion Scallop Sympho ents: Ingredients: Yield % Quantity Unit Yield % 1 200g units $0.50 Scallops 1 1 units $2.00 1 1 2 cloves units $0.10 1 1 500ml units $1.25 1 1 1 tbsp units $1.00 1 1 30g units $0.24 Butter 1 1 1 tbsp units $0.08 1 N/A To taste N/A N/A N/A Olive Oil N/A N/A xpenditure Items: Other Expenditu None Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $2.50 per kg 1 medium $2.00 each Arborio Rice $2.00 per bulb Saffron Threads $2.50 per liter Chicken Broth $10.00 per 100ml Orange Juice (freshly squeezed ) $8.00 per kg $2.50 per bunch Parmesa n Cheese (grated) Salt and Pepper ost of Ingredients: $5.17 Total Cost of Ing
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Palate Cleanser Asian Fusion ents: Ingredients: Yield % Quantity Unit Yield % 1 200g units $0.80 1 1 1 tsp units $0.03 1 1 50ml units $0.10 1 N/A To serve Variable Variable 1 1 xpenditure: $5.17 Total Expenditur rice: $12.50 Sales Price: $28 ice after Adjustments: $12.50 Final Price after Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $4.00 per kg Duck Breast $6.00 per kg Hoisin Sauce $2.00 per bottle Mixed Vegetabl es (e.g., bell peppers, broccoli) $1.00 per kg Jasmine Rice Soy Sauce
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1 1 xpenditure Items: 1 1 1 N/A N/A Other Expenditu None d Turf Decadent Chees ents: Ingredients: Yield % Quantity Unit Yield % 1 200g units $7.79 1 ost of Ingredients: $0.93 Sesame Oil Garlic (minced) Ginger (freshly grated) Green Onions (sliced) Sesame Seeds Vegetabl e Oil xpenditure: $0.93 Salt and Pepper rice: $7.50 Total Cost of Ing ice after Adjustments: $7.50 Total Expenditur Sales Price: $24 Final Price after Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $38.95 per kg Artisanal Cheeses (variety)
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1 150g units $9.75 1 1 200g units $0.40 1 1 1 tsp units $0.10 N/A 1 20g units $0.12 1 50ml units $1.50 N/A Variable Variable N/A To taste N/A N/A N/A Other Expenditu None xpenditure Items: $65.00 per kg Fruit Compote s (house- made) $2.00 per kg Honeyco mb $10.00 per 100ml Baguette Slices $6.00 per kg $12.00 per bottle Total Cost of Ing For cooking $8.00 per liter ost of Ingredients: $19.66 Total Expenditur Sales Price: $18 xpenditure: $19.66 Final Price after rice: $52.95 ice after Adjustments: $52.95
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ony Quantity Unit 150g units $3.38 100g units $0.30 0.1g units $1.00 200ml units $0.60 50ml units $0.20 20g units $0.12 20g units $0.16 Variable Variable To taste N/A N/A N/A ure Items: Cost per kg/l/unit ($) Actual Cost ($) $22.50 per kg $3.00 per kg $10.00 per g $3.00 per liter $4.00 per liter $6.00 per kg $8.00 per kg To drizzle $8.00 per liter gredients: $5.76
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Quantity Unit 200g units $3.60 50ml units $0.18 150g units $0.60 100g units $0.20 1 tbsp units $0.08 re: $5.76 8.95 Adjustments: $28.95 Cost per kg/l/unit ($) Actual Cost ($) $18.00 per kg $3.50 per bottle $4.00 per kg $2.00 per kg $2.50 per bottle
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1 tsp units $0.05 2 cloves units $0.10 1 tsp units $0.03 1 stalk units $0.15 1 tsp units $0.04 Variable Variable To taste N/A N/A N/A ure Items: se Plate Quantity Unit 200g units $3.79 $5.00 per 100ml $2.00 per bulb $6.00 per kg $1.50 per bunch $4.00 per 100g For cooking $4.00 per liter gredients: $5.03 re: $5.03 4.50 Adjustments: $24.50 Cost per kg/l/unit ($) Actual Cost ($) $18.95 per kg
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100g units $0.50 50g units $0.60 To serve Variable Variable ure Items: $5.00 per kg $12.00 per kg $2.00 per baguette gredients: $4.89 re: $4.89 8.95 Adjustments: $18.95
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Heirloom Tomato Salad Mediterr Ingredients: Ingredie Yield % Quantity Unit 1 300g units $1.50 Hummus 1 20g units $0.06 Tzatziki 1 150g units $1.20 1 30ml units $1.80 N/A Variable Variable N/A To taste N/A N/A N/A Other Ex Other Expenditure Items: None None Grilled Shrimp Skewers Herb-Cru Ingredien ts Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts Heirloom Tomatoe s $5.00 per kg Fresh Basil $3.00 per bunch Mozzarell a Cheese (fresh) $8.00 per kg Marinate d Olives Balsamic Reductio n $6.00 per 100ml Roasted Red Peppers Extra Virgin Olive Oil To drizzle $10.00 per liter Pita Bread Salt and Pepper Total Co Total Cost of Ingredients: $5.56 Total Ex Total Expenditure: $5.56 Sales Pr Sales Price: $14.25 Final Pri Final Price after Adjustments: $14.25
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Ingredients: Ingredie Yield % Quantity Unit 1 150g units $2.25 1 30ml units $0.60 Olive Oil 1 30ml units $0.24 Quinoa 1 10g units $0.05 1 100g units $0.20 Olive Oil 1 50g units $0.20 1 5g units $0.15 N/A To taste N/A N/A N/A Other Ex Other Expenditure Items: None None Ingredien ts Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts Shrimp (large, peeled and deveined ) $15.00 per kg Salmon Fillet (fresh) Lemon Juice $2.00 per lemon Fresh Herbs (mixed, chopped) $8.00 per liter Fresh Herbs (mixed, chopped) $5.00 per bunch Seasonal Vegetabl es Cucumbe r $2.00 per kg Greek Yogurt $4.00 per kg Salt and Pepper Dill (fresh, chopped) $3.00 per bunch Salt and Pepper Total Co Total Cost of Ingredients: $3.69 Total Ex Total Expenditure: $3.69 Sales Pr Sales Price: $14.95 Final Pri Final Price after Adjustments: $14.95
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Braised Lamb Shank Butternu Ingredients: Ingredie Yield % Quantity Unit 1 1 unit unit $12.00 Red Wine 1 150ml units $1.50 1 10g units $0.30 1 To serve Variable 1 100g units $0.50 Olive Oil N/A Variable N/A To taste N/A N/A N/A Olive Oil Other Expenditure Items: Ingredien ts Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts Lamb Shank $12.00 per kg Arborio Rice $10.00 per bottle Butternut Squash (roasted, mashed) Rosemar y (fresh, chopped) $3.00 per bunch Mushroo ms (sliced) Mashed Potatoes $2.50 per kg $2.50 (est.) Parmesa n Cheese (grated) Asparagu s $5.00 per kg Sage Leaves (fresh, crispy) For cooking $8.00 per liter $0.40 (est.) Vegetabl e Broth Salt and Pepper Onion (finely chopped) Garlic (minced) Total Cost of Ingredients: $16.70 (Estimated) White Wine Salt and Pepper
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None Other Ex None Lemon Lavender Tart Dark Ch Ingredients: Ingredie Yield % Quantity Unit Butter N/A For crust Variable Variable Flour 1 150g units $0.30 1 2 lemons units $3.00 Sugar 1 1 tbsp units $0.20 Eggs Eggs 1 3 units units $1.00 Sugar 1 200g units $0.40 N/A To top Variable Variable Total Co Total Expenditure: $16.70 (Estimated) Sales Price: $34.95 Final Price after Adjustments: $34.95 Total Ex Sales Pr Final Pri Ingredien ts Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $6.00 per kg Dark Chocolat e (70% cocoa) $2.00 per kg Heavy Cream Lemon (juice and zest) $1.50 per piece Lavender (dried) $5.00 per jar $4.00 per dozen Vanilla Extract $2.00 per kg Fresh Berries (for garnish) Whipped Cream $4.00 per liter Cocoa Powder
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Salt N/A To taste N/A N/A N/A Other Ex Other Expenditure Items: None None Total Co Total Cost of Ingredients: Variable Total Ex Total Expenditure: Variable Sales Pr Sales Price: $14.95 Final Pri Final Price after Adjustments: $14.95
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ranean Mezze Platter Beetroot and Go ents: Ingredients: Yield % Quantity Unit Yield % 1 150g units $0.60 Butter 1 1 100g units $0.60 1 1 50g units $0.40 1 1 100g units $0.50 1 N/A To serve Variable Variable 1 N/A xpenditure Items: Other Expenditu None usted Salmon Stuffed Bell Pepp Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $4.00 per kg $6.00 per kg All- Purpose Flour $8.00 per kg Roasted Beetroot (sliced) $5.00 per kg Goat Cheese (crumble d) $2.50 per pack Toasted Pine Nuts Salt and Pepper ost of Ingredients: $2.10 Total Cost of Ing xpenditure: $2.10 Total Expenditur rice: $12.95 Sales Price: $16 ice after Adjustments: $12.95 Final Price after
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ents: Ingredients: Yield % Quantity Unit Yield % 1 200g units $4.00 1 1 15g units $0.75 Quinoa 1 1 100g units $0.40 1 1 150g units Variable Variable 1 N/A Variable Variable 1 N/A To taste N/A N/A N/A Olive Oil N/A N/A xpenditure Items: Other Expenditu None Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $20.00 per kg Bell Peppers (assorted colors) $5.00 per bunch $4.00 per kg Roasted Vegetabl es Feta Cheese (crumble d) For cooking $8.00 per liter Mixed Greens Salt and Pepper ost of Ingredients: Variable (Dependent on seasonal vegetables) Total Cost of Ing xpenditure: Variable Total Expenditur rice: $29.50 Sales Price: $18 ice after Adjustments: $29.50 Final Price after
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ut Squash Risotto Chicken Marsala ents: Ingredients: Yield % Quantity Unit Yield % 1 100g units $0.20 1 1 150g units $0.23 1 1 50g units $0.20 1 1 30g units $0.30 1 1 5 leaves units $0.13 1 1 200ml units $0.40 1 1 1 small unit $0.10 Butter N/A 1 2 cloves units $0.04 1 1 50ml units $0.40 Olive Oil N/A N/A Variable Variable N/A N/A To taste N/A N/A N/A Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $2.00 per kg Chicken Breasts (boneles s, skinless) $1.50 per kg Marsala Wine $4.00 per kg Onions (carameli zed) $10.00 per kg Mushroo ms (sliced) $2.50 per bunch Garlic (minced) $2.00 per liter Potatoes (for mashed potatoes) $2.00 per kg $4.00 per kg Green Beans $8.00 per bottle For cooking $8.00 per liter Salt and Pepper
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Other Expenditu xpenditure Items: None hocolate Mousse Berry Pavlova ents: Ingredients: Yield % Quantity Unit Yield % 1 150g units $1.20 1 1 100ml units $0.40 Sugar 1 1 30g units $0.06 N/A 1 2 units units $0.67 1 1 1 tsp units $0.03 N/A 1 Variable Variable N/A N/A Variable Total Cost of Ing ost of Ingredients: $2.40 Total Expenditur xpenditure: $2.40 Sales Price: $28 rice: $17.95 Final Price after ice after Adjustments: $17.95 Cost per kg/l/unit ($) Actual Cost ($) Ingredien ts $8.00 per kg Egg Whites $4.00 per liter $2.00 per kg Whipped Cream $4.00 per dozen Fresh Berries (mixed) $3.00 per bottle Raspberr y Coulis To garnish $6.00 per pint To sprinkle $5.00 per can Total Cost of Ing
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Other Expenditu xpenditure Items: None ost of Ingredients: Variable Total Expenditur xpenditure: Variable Sales Price: $18 rice: $12.50 Final Price after ice after Adjustments: $12.50
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oat Cheese Tart Quantity Unit 50g units $0.30 100g units $0.25 150g units $0.45 100g units $1.00 30g units $0.45 To taste N/A N/A N/A ure Items: pers Cost per kg/l/unit ($) Actual Cost ($) $6.00 per kg $2.50 per kg $3.00 per kg $10.00 per kg $15.00 per kg gredients: $2.45 re: $2.45 6.50 Adjustments: $16.50
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Quantity Unit 4 units units $2.40 100g units $0.40 100g units Variable Variable 50g units $0.40 To serve Variable Variable Variable Variable To taste N/A N/A N/A ure Items: Cost per kg/l/unit ($) Actual Cost ($) $3.00 per kg $4.00 per kg $8.00 per kg $5.00 per bunch For cooking $8.00 per liter gredients: Variable (Dependent on roasted vegetables and mixed greens) re: Variable 8.95 Adjustments: $18.95
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a Quantity Unit 200g units $1.20 100ml units $1.20 50g units $0.10 50g units $0.20 2 cloves units $0.04 200g units $0.50 To taste N/A Variable To serve Variable Variable Variable Variable To taste N/A N/A N/A Cost per kg/l/unit ($) Actual Cost ($) $6.00 per kg $12.00 per bottle $2.00 per kg $4.00 per kg $4.00 per kg $2.50 per kg $6.00 per kg $3.00 per kg For cooking $8.00 per liter
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ure Items: Quantity Unit 3 large units $0.75 200g units $0.40 To fill Variable Variable To top Variable Variable N/A Variable gredients: Variable re: Variable 8.95 Adjustments: $28.95 Cost per kg/l/unit ($) Actual Cost ($) $3.00 per dozen $2.00 per kg $4.00 per liter $6.00 per pint To drizzle $5.00 per bottle gredients: Variable
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ure Items: re: Variable 8.95 Adjustments: $18.95
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Problem 1What is the standard recipe adjustment factor, given the following information? original recipe   New recipe   AF Number of protion Portion size Number of portion Portion size   35 .25 cup 75 .25cup   75 4oz 35 4oz   35 .5cup 35 .25cup   75 6oz 75 10oz   35 6oz 75 8oz   75 .5cup 35 .25cup   Problem 2 Determine the portion cost for the steak platter based upon the following information: 4oz sirloin $10.15/lb 1 baked potato 12 potatoes for $3.70 1oz sour cream 5lb jar for $7.15 2 dinner rolls $3.85 dozen 4 oz corn  5lb for $5.75 Problem 3 Calculate the Contribution Margin (CM) and Food Cost % given the following data: Item No sold Revenue food cost  CM Food Cost % A 25 180 45     B 40 230 62     C 45 300 90     D 20 340 100
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Subject: acounting
mework Assignment i Save & Exit Submit Saved Help Check my work Assume that Ocean King Products sells three varieties of canned seafood with the following prices and costs. Selling Price per Case $ 3 Variable Cost Fixed Cost per Case $2 per Month Variety 1 Variety 2 Variety 3 5 3 10 6. Entire firm $46,200 The sales mix (in cases) is 40 percent Variety 1, 35 percent Variety 2, and 25 percent Variety 3. Required: a. At what sales revenue per month does the company break even? b. Suppose the company is subject to a 35 percent tax rate on income. At what sales revenue per month will the company earn $40,950 after taxes assuming the same sales mix?
Cleveland Foods Data Note: You can download the Excel file containing Cleveland Foods' data by clicking the above link and perform the necessary calculations for answering the upcoming questions. Question 12 (1 point) □ What is the unit contribution of BlueLiq, considering the given information? $0.70 $2.50 $ 1.00 $1.70 $ $ J 0 20% Retail Margin 2.50 Price to consumers (Retail Price) 15% Wholesale Margin 2.00 Price to retailers (Wholesale Price) $ 1.70 Price to Wholesalers Variable Costs $ 0.70 per unit Fixed Costs Variable Manufacturing Costs $300,000 annual $200,000 Corporate Overhead $250,000 Marketing and Advertising $750,000 Total Fixed Costs Cleveland Foods Data Fixed Manufacturing Costs Note: You can download the Excel file containing Cleveland Foods' data by clicking the above link and perform the necessary calculations for answering the upcoming questions. Question 11 (1 point). Listen 4 What is the price at which Cleveland Foods sells BlueLiq to wholesalers? $1.70 $2.50 $1.00
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Problems 1. Use the following standard cost card for 1 gallon of ice cream to answer the questions. Product: Gallon of Ice Cream Manufacturing Costs Direct Materials Cream Sugar Direct Labor Total Direct Costs K Standard Cost Card Standard Quantity 5 quarts 16 ounces 3 minutes x Standard Cost per Unit $1.15 per quart $.08 per ounce $36.00 per hour Actual direct costs incurred to make 50 gallons of ice cream: • 275 quarts of cream at $1.05 per quart • 832 ounces of sugar at $0.075 per ounce • 165 minutes of labor at $37 per hour All material used was bought during the current period. = Cost Summary $5.75 $1.28 $1.80 $8.83 a. Compute the material price, quantity and total variances. b. Compute the labor price quantity, and total variances. What are possible causes of the material and labor variances with respect to the company?
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Target Costing H. Banks Company would like to design, produce, and sell versatile toasters for the home kitchen market. The toaster will have four slots that adjust in thickness to accommodate both slim slices of bread and oversized bagels. The target price is $70. Banks requires that new products be priced such that 24% of the price is profit. Required: If required, round your answers to two decimal places. 1.  Calculate the amount of desired profit per unit of the new toaster.$fill in the blank 1 2.  Calculate the target cost per unit of the new toaster.
Target Costing H. Banks Company would like to design, produce, and sell versatile toasters for the home kitchen market. The toaster will have four slots that adjust in thickness to accommodate both slim slices of bread and oversized bagels. The target price is $70. Banks requires that new products be priced such that 22% of the price is profit. Required: If required, round your answers to two decimal places. 1.  Calculate the amount of desired profit per unit of the new toaster.$ 2.  Calculate the target cost per unit of the new toaster.$
Question 1 Use the following standard cost card for 1 gallon of ice cream to answer the questions. STANDARD COST CARD Product: Gallon of Ice Cream Manufacturing Cost Information Standard Standard Cost Cost Quantity per Unit Summary Direct Materials Cream 5 quarts $1.15 per quart $0.08 per ounce $36.00 per hour $5.75 $1.28 Sugar Direct Labor 16 ounces 3 minutes $1.80 Total Direct Costs $8.83 Actual direct costs incurred to make 50 gallons of ice cream: 275 quarts of cream at $1.05 per quart 832 ounces of sugar at $0.075 per ounce 165 minutes of labor at $37 per hour All material used was bought during the current period. А. Compute the material and labor variances. В. possible causes of the variances. Comment on the results and
Perfect paint mixes ingredients
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The ingredients for your braised greens cost $1.32. You sell it for $4. What is your contribution margin? Select one: a. $3.18 b. $4 c. 0.31 d. $2.68 The ingredients foryour skillet brownie cost $1.89. You want your food cost percentage for this item to be 30% or lower. What's the low price you can charge? Round to the nearest cent. Select one: a. $5.98 b. $6.00 c. $6.30 d. $5.67 The price the product costs after processing is the Şelect one: a. Contribution Margin
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Izzy Ice Cream has the following price and cost information: Price per 2-scoop sundae Variable costs per sundae: Ingredients Direct labor Overhead Fixed costs per month. Required: Required 1 Required 2 $ 5.00 Break-even units Break-even sales 1.35 0.45 0.20 $ 6,300 Required 3 Required 4 Determine Izzy's break-even point in units and sales dollars. sundaes
File Tools View Problem A. Saved to this PC E Christmas season is coming up and Kentucky Supermarket want to sell Noche Buena Package. If Kentucky produces its own Noche Buena Package it will in- clude the following as shown in the table below: Kentucky Package Spaghetti Spaghetti Sauce Comed Meat Loaf Beef Quantity 1 2 2 Selling Price 119.9 Product VC 75.3 85.5 62.4 34.15 3 36.5 Cheese 1 82.15 Fruit Salad Pineapple Tidbits Nata De Coco All Purpose Condensed Cream Container 2 153.75 1 1 124.95 76.2 73 27.65 3585 44.95 312 0 1057 Based on Kentucky Supermarket best estimate forecast, it will be able to sell 16,000 total packages. In addition, it aims to achieve P2,250,000 after tax profit. Based on forecast, a total of 9,200 Kentucky Package can be sold. What will be the new selling price set by Kentucky Supermarket based on the above information? Based on their forecast, other Information will be as follows: SAVC 5% of Selling Price Other VC Transportation Handling Display Rack Fixed OH…
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Use CVP and compute the food covers necessary to achieve break even fir a single product restaurant with total fixed cost of 16000 an average check of 15 and a variable cost per cover of 7
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