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Conversions

Conversions. Part of the whole. The cost is in the sauce. Reva –“new”. Wield the yield. 10. 10. 10. 10. 10. 20. 20. 20. 20. 20. 30. 30. 30. 30. 30. 40. 40. 40. 40. 40. 50. 50. 50. 50. 50. 1 oz. = ? grams. What is “28”. ½ = what as a decimal?. What is .5.

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Conversions

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  1. Conversions Part of the whole The cost is in the sauce Reva –“new” Wield the yield 10 10 10 10 10 20 20 20 20 20 30 30 30 30 30 40 40 40 40 40 50 50 50 50 50

  2. 1 oz. = ? grams

  3. What is “28”

  4. ½ = what as a decimal?

  5. What is .5

  6. 35lbs. = ? oz.

  7. What is 560

  8. 50 degrees C = ? degrees F

  9. What is 122

  10. 217 degrees F = ? degrees C

  11. What is 103

  12. A food service operator budgets 5% of her total budget for marketing. Her total budget is $342,000. What part (how much) is her marketing budget?

  13. What is $17,100

  14. Employee Turnover:A bakery has 95 employees. 35 have left in the past year. What is the employee turnover ratio?

  15. 3595

  16. Food cost percentage:A baking operation’s daily food cost is $475 and total sales are $870, what is the food cost percentage?

  17. 54.6%

  18. Food Cost Percentage Method:A food establishment has a food cost percentage of 27%. A cost analysis of ingredients shows that a blackberry pie costs the bakery $4.25 to make. What price should the restaurant sell the pie for?

  19. What is $15.74

  20. What would be the amount of tip for a check whose subtotal is $125.(use 20%)

  21. What is $25

  22. To yield means to…

  23. What is “give something as a result”

  24. A recipe yields 11 servings. If you need to serve 99 people, what is the conversion factor you will use to convert each of your ingredients to serve the necessary amount?

  25. What is 9.

  26. 15 pounds of Grapefruit are purchased. What is the “edible portion” if Grapefruits have a yield of 45%

  27. What is 6.75lbs.

  28. A recipe requires 8 pounds of trimmed broccoli, which has a 76% yield. How much untrimmed broccoli is needed? (the as purchased quantity)

  29. What is 10.5 lbs.

  30. A recipe calls for 4 pounds of green onions, which have a 70% yield. How many pounds of untrimmed green onions are needed?

  31. What is 5.7lb.

  32. The cost of preparing a certain recipe is $22.09. The recipe yields 12 portions, what is the cost per serving (rounded to the nearest cent)?

  33. What is $1.84

  34. A manager received an invoice of $54.35 for 14 gallons of ice cream. How much did each gallon cost?

  35. What is $3.88

  36. This person is an example of a fixed-cost employee

  37. What is a Chef

  38. A roast costs $15.87 and yields 7.5 lbs. of usable meat. What is the cost per usable ounce of roast?

  39. What is $.13

  40. The Noodle Machine sells half-moon cookies at a 45% markup. If the menu item costs $2.50, what is its selling price?

  41. What is $3.63

  42. An operation’s opening inventory in September was $9,234. Monthly purchases totaled $13,300, and closing inventory was $10,889. What was the cost of goods sold for September?

  43. What is $11,645

  44. A manager estimates that the new chef’s summer salad will increase next month’s sales 7% from last month’s $42,000. What will next month’s sales be if she is correct?

  45. What is $44,940

  46. A food establishment sells portions of New England clam chowder for $2.35 a bowl. If they sell 72 portions, how much revenue is generated?

  47. What is $169.20

  48. Robert’s Rudiments sells fried dough for $3 a bag. If Robert’s sells 1 bag to 62 customers, 2 bags to each of 14 customers and 5 bags to each of 17 customers, how much revenue in sales is generated?

  49. What is $525

  50. If the raw price of crab meat salad is $2.32 and each portion contributes an average of $2.75 to overhead and profit, what is the selling price of crab meat salad?

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