Following is cost per servable pound and AP price information for rounds of beef purchased by three restaurants. Restaurant Cost per Servable Pound AP Price
Master Budget
A master budget can be defined as an estimation of the revenue earned or expenses incurred over a specified period of time in the future and it is generally prepared on a periodic basis which can be either monthly, quarterly, half-yearly, or annually. It helps a business, an organization, or even an individual to manage the money effectively. A budget also helps in monitoring the performance of the people in the organization and helps in better decision-making.
Sales Budget and Selling
A budget is a financial plan designed by an undertaking for a definite period in future which acts as a major contributor towards enhancing the financial success of the business undertaking. The budget generally takes into account both current and future income and expenses.
![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 p
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?
Cost per Servable Pound
$8.95
$10.12
$11.70
Restaurant
A
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?
B
C
AP Price
$5.95
$6.10
$6.20
New AP Price
$6.20
$6.35
$6.75
Ingredient
Brown Sugar
Fluid Milk
Dry Mustard
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.
Original Quantity
2 pounds
3 quarts
1 tablespoon
Problem 6
What is the easiest way to express each of the following in a standard recipe?](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F6a2f95ed-7171-45b2-9304-9328ccddc530%2F3a60a284-0448-4ffb-9b14-ffbf548534c7%2Fo8dpi6_processed.jpeg&w=3840&q=75)
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