List any three derivatives for the following stocks and sauces

Question 2)You have decided to produce a new product -freeze dried curry dishes via word of mouth and interneta)Discuss the methods you could use in order to set the initial price of the product b)Describe the suitable pricing strategy that you can pursue for the productc) if the unit cost of the packed curry dish is $3 and you want a desired return of 20%, what would be the selling price?d) if the fixed cost for the packed curry dish is $21000, the price is set at $3 and the variable cost is $1.50, what would be the breakeven?

The chef has precosted the recipe for an entree and a sauce, which is one item on the menu. The food cost is $6.34. A prime ingrecient multiplier of $3.72 has been established. What is the base selling price when the prime ingredient mark up method is used?

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

The Big Beef Restaurant has the following standard for a roat beef dinner: Cooked beef Roasted potatoes Steamed vegetables 7 oz 8 oz 2 oz Dinner roll 1 roll The following is the purchase specifications: Purchase Unit Purchase Loss in Unit Price Trim & Cooking $ 15.00 $ 0.055 2$ Roast beef 15 Ib 2.0% Potatoes 100 Ib 0.5% 0.0% Vegetables Dinner rolls 0.45 Ib 6.50 50 ea 0.30 0.0% Calculate the standard material cost of this dinner.

Subject: acounting

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“Consumers have become part-time marketers” discuss this statement -  You must support your discussion by referring to 3 additional academic sources from ProQuest (ensure that you reference them correctly)

G to mheducation.com/ext/map/index.html?_con3con&external browser=0&launchUrl=https%253A%252F%252Fnewconnect.mheducation.com%252F/activity/question-g.. Ch 6 &7 Saved Help Save & Exit Submit Required information [The following information applies to the questions displayed below] Papa's Pizza is the market leader and Pizza Prince is an up-and-coming player in the highly competitive delivery pizza business. The companies reported the following selected financial data ($ in thousands): Papa's Pizza $26,128 4,223 16,998 Pizza Prince Net sales $3,835 Net income 329 Total assets, beginning Total assets, ending 1,119 17,465 3,157 2. Calculate the return on assets, profit margin, and asset turnover ratio for Pizza Prince. (Enter your answers in thousands of dollars. (i.e. 123,000 should be entered as 123).) Return on Assets Return on Assets Choose Denominator Choose Numerator Return on assets Profit Margin Profit Margin Choose Denominator Choose Numerator Deofit Marnin of 15 Next > 3 < Prev…

Click here to view the factor table. https://education.wiley.com/content/Kieso_Intermediate_Accounting_17e/media/simulations/interest_rate_tables.pdf

Click here to view the factor table. https://education.wiley.com/content/Kieso_Intermediate_Accounting_17e/media/simulations/interest_rate_tables.pdf

Click here to view the factor table.   https://education.wiley.com/content/Kieso_Intermediate_Accounting_17e/media/simulations/interest_rate_tables.pdf

Sell or Process Further Decision (Prepared from a situation suggested by Professor John W. Hardy.) Lone Star Meat Packers is a major processor of beef and other meat products. The company has a large amount of T-bone steak on hand, and it is trying to decide whether to sell the T-bone steaks as they are initially cut or to process them further into filet mignon and the New York cut. If the T-bone steaks are sold as initially cut, the company figures that a 1-pound T-bone steak would yield the following profit: If the company were to further process the T-bone steaks, then cutting one side of a T-bone steak provides the filet mignon and cutting the other side provides the New York cut. One 16-ounce T-bone steak cut in this way will yield one 6-ounce filet mignon and one 8-ounce New York cut: the remaining ounces are waste. It costs $0.55 to further process one T-bone steak into the filet mignon and New York cuts. The filet mignon can be sold for $12.00 per pound, and the New York cut…

Click here to view the factor table. https://education.wiley.com/content/Kieso_Intermediate_Accounting_17e/media/simulations/interest_rate_tables.pdf