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1. What is the yield ratio (ratio of servable weight to original weight) for each round? 2. What do the percentage numbers generated in the above calculations mean? 3. What is the average yield ratio (ratio of servable weight to original weight) for the thre rounds calculated above?

1. What is the yield ratio (ratio of servable weight to original weight) for each round? 2. What do the percentage numbers generated in the above calculations mean? 3. What is the average yield ratio (ratio of servable weight to original weight) for the thre rounds calculated above?

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Problem 2. 1-3
Computerized Beverage Control Systems Beverage dispensing systems - Beverage portion control systems Liquor dispensing systems Restaurant alcoholic beverage recipe costing . Problems Problem 1 Several yield tests for roasting rounds of beef have been carefully undertaken. A summary of results (average per round) follows: As purchased (AP) Weight Servable Weight Cost (AP) = 22 lb 7 oz 17 lb 10 oz $6.95 per lb a. What is the cost per servable pound? b. Use the above information to determine the number of pounds of rounds to purchase for a weekend buffet being planned for 275 guests (six [EP-on the plate] ounces will be served to each guest). round #1 round #2 round #3 c. Use the above information to calculate a cost factor and then use the cost factor to determine the revised cost per servable pound when the AP price of the round rises to $7.45 per pound. d. Using the revised cost per servable pound, calculate the per portion cost for the six- ounce portion that will be provided on the buffet. Problem 2 A yield test is done on three beef rounds. The as-purchased (AP) and edible portion (EP) data is shown below: AP (Original) Weight EP (Servable) Weight 19 lb 12 oz 16 lb 2 oz 21 lb 13 oz 17 lb 15 oz 20 lb 9 oz 16 lb 14 oz
Transcribed Image Text:Computerized Beverage Control Systems Beverage dispensing systems - Beverage portion control systems Liquor dispensing systems Restaurant alcoholic beverage recipe costing . Problems Problem 1 Several yield tests for roasting rounds of beef have been carefully undertaken. A summary of results (average per round) follows: As purchased (AP) Weight Servable Weight Cost (AP) = 22 lb 7 oz 17 lb 10 oz $6.95 per lb a. What is the cost per servable pound? b. Use the above information to determine the number of pounds of rounds to purchase for a weekend buffet being planned for 275 guests (six [EP-on the plate] ounces will be served to each guest). round #1 round #2 round #3 c. Use the above information to calculate a cost factor and then use the cost factor to determine the revised cost per servable pound when the AP price of the round rises to $7.45 per pound. d. Using the revised cost per servable pound, calculate the per portion cost for the six- ounce portion that will be provided on the buffet. Problem 2 A yield test is done on three beef rounds. The as-purchased (AP) and edible portion (EP) data is shown below: AP (Original) Weight EP (Servable) Weight 19 lb 12 oz 16 lb 2 oz 21 lb 13 oz 17 lb 15 oz 20 lb 9 oz 16 lb 14 oz
1. What is the yield ratio (ratio of servable weight to original weight) for each round? 2. What do the percentage numbers generated in the above calculations mean? 3. What is the average yield ratio (ratio of servable weight to original weight) for the thre rounds calculated above? 4. What is the cost per servable pound for each of the above rounds if the purchase (AP cost is $6.15 per pound? 5. What do the costs per servable pound for the three rounds in question 4 actuall represent? 6. What is the average cost per servable pound in question 4? 7. How many pounds of round must be purchased to serve five ounces (edible portion- on the plate) to 300 guests using the average yield ratio calculated in question 3? 8. How many rounds must be purchased to prepare the required number of portions needed for the banquet? Problem 3 Following is cost per servable pound and AP price information for rounds of beef purchased by three restaurants. Restaurant A B C a. What is the cost factor for each restaurant? b. How can a restaurant manager use the cost factor? Restaurant A B Cost per Servable Pound $8.95 $10.12 $11.70 Problem 4 What is the new cost per servable pound using cost factors in Problem 3 above when the AP price changes in each restaurant? C AP Price $5.95 $6.10 $6.20 New AP Price $6.20 $6.35 $6.75 Cost Factor 1.50 1.66 1.89 Problem 5 The original recipe yields 75 five-ounce servings; the chef desires 100 six-ounce servings. What is the new quantity for each of the following ingredients in the recipe? Express the revised quantities in amounts that are easiest for the cooks to weigh/measure. Ingredient Original Quantity 2 pounde Brown Sugar
Transcribed Image Text:1. What is the yield ratio (ratio of servable weight to original weight) for each round? 2. What do the percentage numbers generated in the above calculations mean? 3. What is the average yield ratio (ratio of servable weight to original weight) for the thre rounds calculated above? 4. What is the cost per servable pound for each of the above rounds if the purchase (AP cost is $6.15 per pound? 5. What do the costs per servable pound for the three rounds in question 4 actuall represent? 6. What is the average cost per servable pound in question 4? 7. How many pounds of round must be purchased to serve five ounces (edible portion- on the plate) to 300 guests using the average yield ratio calculated in question 3? 8. How many rounds must be purchased to prepare the required number of portions needed for the banquet? Problem 3 Following is cost per servable pound and AP price information for rounds of beef purchased by three restaurants. Restaurant A B C a. What is the cost factor for each restaurant? b. How can a restaurant manager use the cost factor? Restaurant A B Cost per Servable Pound $8.95 $10.12 $11.70 Problem 4 What is the new cost per servable pound using cost factors in Problem 3 above when the AP price changes in each restaurant? C AP Price $5.95 $6.10 $6.20 New AP Price $6.20 $6.35 $6.75 Cost Factor 1.50 1.66 1.89 Problem 5 The original recipe yields 75 five-ounce servings; the chef desires 100 six-ounce servings. What is the new quantity for each of the following ingredients in the recipe? Express the revised quantities in amounts that are easiest for the cooks to weigh/measure. Ingredient Original Quantity 2 pounde Brown Sugar
Expert Solution
Step 1
  1. According to the problem, the yield ratio is given by,

R=(Servable weight)/(original weight)…….(1)

For round 1 

Servable weight = 16 lb. and 2 oz. or 16 pounds and 2 ounces

Original weight = 19 lb. and 12 oz. or 19 pounds and 12 ounces

 

Hence, yield ratio for round 1,

R1=(Servable weight)/(original weight)=((16×16+2))/((19×16+12))=258/316=129/158

(As, 1 lb. or pound = 16 oz. or ounces)

Therefore, yield percentage,

129158×100%=81.64 %

Similarly, for round 2,

Servable weight = 17 lb. and 15 oz. or 17 pounds and 15 ounces

Original weight = 21 lb. and 13 oz. or 21 pounds and 13 ounces

 

Thus, yield ratio for round-2,

R2=(Servable weight)/(original weight)=((17×16+15))/((21×16+13))=287/349

Hence, yield percentage for round 2,

287349×100 %=82.23 %

Finally for round 3,

Servable weight = 16 lb. and 14 oz. or 16 pounds and 14 ounces

Original weight = 20 lb. and 9 oz. or 20 pounds and 9 ounces

 

The yield ratio for round-3 will be,

R3=(Servable weight)/(original weight)=((16×16+14))/((20×16+9))=270/329

Thus, yield percentage for round-3,

270329×100 %=82.067 %

 

  1. The percentage numbers in the above calculations represent the percentage amount of edible portion from the original purchased amount of each round.

For, round-1, the edible amount from the original is, 81.64 %

For, round-2, the edible amount from the purchased (AP) amount is, 82.23 %

For round-3, the edible portion from the purchased amount is, 82.067 %

 

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