Assigned Task 9- Karthik Nethikunta

3 Recipe: Minestrone Portions: 40 Ingredients: MQuantity unit Ingr. Yield Olive oil 5 200 ml 100% $11/1000ml Garlic 2 80 g 78% $6.99/1000g Onion, small dice ## 4000 g 80% $3.50/1000g Celery, small dice ## 2000 g 90% $5.30/1000g Carrots, small dice ## 2000 g 84% $4.99/1000g Chicken broth ## 10560 ml 100% $2.50/1000ml Tomato, tinned 0 6.4 cans 100% $3.55/796ml Kidney beans, tinned ## 5.6 cans 100% $1.39/540g Green beans, fresh, trimmed ## 3200 g 94% $6.99/1000g Spinach, stemmed ## 400 g 85% $7.80/1000g Zucchini, diced ## 1400 g 88% $2.59/1000g Shell pasta ## 1600 g 100% $5.00/1000g Salt 1 40 g 100% $5.49/1000g Pepper 1 40 g 100% $16.00/1000g Total Recipe Cost Portion Cost Food Cost objective: 24.00% Answer: (show your work) portion food cost%=portion cost/menu price 24%=7.79/menu price menu price= 32.45 menu price=32.45 EXERCISE 1 A: Adjust AP prices into EP prices where appropri determine to total EP cost, and the portion cost. (don't forget for 1- B below) As Purchased Price EXERCISE 1 B: What portion price should you charge on your are trying to achieve the following food cost %?

6 Category CM High Star Retain High Star Retain High Puzzle Retain Low Powhorse Increase Low Dog Remove Low Dog Remove High Star Retain Low Powhorse Increase Low Powhorse Increase Enter your answers in the yellow c Category? (Star, Puzzle, Powhorse or Dog?) Strategy? (Retain, Increase Price, Decrease Price, Remove)

9 Exercise 3 Make a list of all the costs associated with the plate of steak presented in the vi List the amounts next each item. Cost Item Description Amount Beef/ Steaak $8.00 Garlic- mashed potatoes $0.78 Steamed Asparagus $0.85 Graded horse raddish $0.15 Blue cheese sauce $0.36 Salt and pepper $0.04 Utilities $0.76 Rent, equipment and repair $2.48 Menu development $0.67 Marketing $0.76 Staff wages and training $8.82 Miscellaneous expenses $2.10 Total ₹ 25.77 Exercise 4 In the article: The Secret Tricks Hidden Insid could you apply towards your Case Study? 1.As Rapp suggests, the first factor I'd consider is the proportion of items I'd like t Bournemouth University poll, customers at fast food restaurants preferred to choo options. 2. The second rule is to avoid displaying food images on the menu because "when explains Rapp. "A lot of the time, the meal doesn't look as good as it does in the pi 3.The third consideration is how to organise the items in a menu. Even displayed at the top of the menu, the things that follow appear to be co by multitudes."

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