Recipe Costing Pt_2_Costing_Pt_3_Analysis.pdf

Recipe Costing Pt_2_Costing_Pt_3_Analysis.pdf - Part II...

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17 Part II Recipe Costing (30 pts.) Complete an accurate Recipe Costing Form for two of the five recipes you have chosen. The MS Excel Recipe Costing Template from the CIA must be used for this assignment. Please find the two Excel 2-in-1 Recipe Costing Forms on the student portal, and insert the completed forms here. No other formats will be accepted. Any prepared components (dressings, sauces, etc.) must be listed and included in the cost. Be sure to calculate the cost per portion, obtain the selling price from your menu, and determine the expected food cost percent of each menu item individually. Please use additional Recipe Costing Forms as necessary. CULINARY ARTS STUDENTS must cost two of the five main course menu items , each of which must have at least three components (for example, starch, vegetable, and protein) with all ingredients and sauces. BAKING AND PASTRY ARTS STUDENTS must cost two of the five plated dessert menu items , each of which must have at least three components with all ingredients and sauces if you are working in a food service establishment. If you are working in a bakery, you must cost five separate baked items . ALTERNATIVE SITE STUDENTS , such as Research and Development and Periodicals, must cost two main course items, inclusive of all sub-recipes (must have at least 3 sub- recipes per main recipe), and calculate a selling price at 30% food cost. Analyze the data and document your discussion with the chef as to which items could be priced higher or lower and why. After changing the prices to what would be reasonable if offered in an à la
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  • Summer '15
  • ErinDecker
  • Litre, Imperial units, United States customary units, Fluid ounce, Gallon, Pint

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