50 13291 11949 1342 8052 7868 7837 31 620 5

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Unformatted text preview: prepare
six
of
the
Broadway
Café’s
menu
items.
 The
table
depicts
how
many
units
of
each
ingredient
should
be
used
in
preparing
each
menu
item.
 Menu
Items
(units
of
ingredients
for
each
item)
 Cheese
 Chicken
 Veggie
 Fries
 Sandwich
 Sandwich
 Ingredients
 Cost
 Hamburgers
 Cheeseburgers
 Fries
 Hamburger
Patty
 $0.35

 1
 1
 
 
 
 
 Cheese
 $0.12

 
 1
 
 1
 
 
 Bun
 $0.14

 1
 1
 
 
 
 
 Chicken
Patty
 $0.40

 
 
 
 
 1
 
 Lettuce
 $0.05

 1
 1
 
 
 1
 4
 Pickle
 $0.01

 1
 1
 
 
 
 2
 Bread
 $0.15

 
 
 
 
 2
 2
 Onion
 $0.10

 1
 1
 
 
 1
 2
 Tomato
 $0.06

 1
 1
 
 
 1
 3
 Fries
 $0.20

 
 
 1
 1
 
 
 Cost/Menu
Item
 $0.71
 $0.83
 $0.20
 $0.32
 $0.91
 $0.90
 
 The
following
table
highlights
information
about
sales,
beginning
inventory
counts,
ending
inventory
 counts,
and
ingredient
purchases
for
one
week
of
operations.
 Beginning
 Ending
 Units
 Cost
 Counts
 Purchases
 Counts
 Used
 $0.35

 
3,576

 
4,000

 
3,050

 $0.12

 
4,320

 
4,500

 
4,137

 $0.14

 
3,765

 
3,500

 
2,651

 $0.40

 
1,987

 
2,800

 
2,035

 $0.05

 
7,430

 
8,000

 
539

 $0.01

 
2,103

 
6,500

 
201

 $0.15

 
4,435

 
5,500

 
341

 $0.10

 
5,493

 
8,500

 
1,227

 $0.06

 
4,542

 
9,000

 
251

 $0.20

 
5,647

 
7,200

 
5,010

 Expected
 Unit
 Cost
 Units
 Variance
 Variance
 
 
4,485

 
 
 
 
4,630

 
 
 
 
4,485

 
 
 
 
2,670

 
 
 
 
13,547

 
 
 
 
7,681

 
 
 
 
8,536

 
 
 
 
10,351

 
 
 
 
11,949

 
 
 
 
7,868

 
 
 
 
 Ingredients
 Hamburger
Patty
 Cheese
 Bun
 Chicken
Patty
 Lettuce
 Pickle
 Bread
 Onion
 Tomato
 Fries
 
 Complete
the
“Units
Used”
field
for
each
ingredient.
What
does
this
measure
assess?
 See
key
 4
 Complete
the
“Unit
Variance”
field
for
each
ingredient.
What
doe
this
meas...
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This note was uploaded on 04/07/2011 for the course ISYS 200 taught by Professor Dean during the Winter '11 term at BYU.

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