03 Forecasting the cost

Forecasting the cost

Per recipePer portion

Enter the ingredients and quantities

Determine the conversion factor

Enter ingredients of next component

Book: 6.6 kg chickens,

whole (138 Kg)

Group by type of food

Merge repetitions

Convert to units used in price list

Enter prices

Determine cost of dish (or meal)

Determining the conversion factor

• Target yield / original yield– You need 250 portions, the recipe yields 12– 250 / 12 = 20.8333 = 21

Or• Target quantity / original quantity– You need 7.5 L, the recipe yields 2 L– 7.5 / 2 = 3.75

Recapitulation

Step 1: Enter the ingredientsStep 2: Enter the quantitiesStep 3: Determine the conversion factorStep 4: Establish the new quantitiesStep 5: Repeat for every componentStep 6: Merge repetitionsStep 7: Convert to units used in price listStep 8: Calculate cost of each ingredientStep 9: Determine cost of dish (or meal)

• Marc Vézina• September 2015• mvezina@lbpearso

n.ca• All images

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