David Berger is the F&B director at the private membership Fox Ridge Country Club. He is implementing a new dining room menu and has calculated menu prices for the six new entrée items the menu will include. Complete the table below and then answer the questions that follow. Menu Item Selling Price Product Cost Per Serving Labor Cost Food Cost % Prime Cost Contribution Margin New York Strip $ 26.95 $ 12.97 $ 1.95 1/2 Duckling $ 25.95 $ 11.73 $ 2.55 Veal Chop $ 31.95 $ 13.85 $ 1.95 Roasted Free Range Chicken $ 18.95 $ 6.53 $ 2.55 Pork Medallions $ 24.95 $ 5.58 $ 3.10 Portabella Mushroom Pasta $ 18.95 $ 3.85 $ 4.25
David Berger is the F&B director at the private membership Fox Ridge Country Club. He is implementing a new dining room menu and has calculated menu prices for the six new entrée items the menu will include. Complete the table below and then answer the questions that follow.
|
Menu Item |
Selling Price |
Product Cost |
Per Serving Labor Cost |
Food Cost % |
Prime Cost |
Contribution Margin |
|
New York Strip |
$ 26.95 |
$ 12.97 |
$ 1.95 |
|||
|
1/2 Duckling |
$ 25.95 |
$ 11.73 |
$ 2.55 |
|||
|
Veal Chop |
$ 31.95 |
$ 13.85 |
$ 1.95 |
|||
|
Roasted Free Range Chicken |
$ 18.95 |
$ 6.53 |
$ 2.55 |
|||
|
Pork Medallions |
$ 24.95 |
$ 5.58 |
$ 3.10 |
|||
|
Portabella Mushroom Pasta |
$ 18.95 |
$ 3.85 |
$ 4.25 |
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