AP vs Ep - purchase amount Cooked cost per pound divided by...

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AP vs EP As purchased AP Edible portion EP Yield weight = AP weight - trim loss Edible portion = yield weight
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Weigh the AP quantity Weigh the trim (also called trim loss) Subtract the trim loss from the AP weight The Result is the Yield To Calculate Yield
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Top Round AP weight is 50# Trim is 10# Yield weight is 40#
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Yield Percentage Yield weight divided by AP weight = yield % AP weight is 50# Trim is 10# Yield weight is 40# Yield percentage = 40/50 = 80%
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Cost of Edible Portion AP cost divided by Yield Percentage The top round cost 3.89/# Yield % is 80% $3.89 / .80 = $4.86 / #
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To Determine Purchase Amount EP quantity / Yield Percentage = AP Quantity Portion size x number of portions = EP quantity
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Top round portion size = 8 oz number of servings = 50 EP quantity = 8 X 50 = 400 oz 400 oz / 16 = 25 # Purchase quantity is 25# / .80 = 31.25#
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Shrinkage Loss of weight due to cooking Top round, trimmed, EP = 25 # loss of weight due to cooking = 2# Weight of end product = 23# Percent Shrinkage = 2 / 25 = .08 or 8% % shrinkage is used to help determine
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Unformatted text preview: purchase amount Cooked cost per pound divided by the AP cost per pound gives the percentage increase in cost per pound Original cost was $3.89 / # Purchase weight was 31.25 # Purchase cost was 31.25# X $3.89 = $121.56 Post- Cooked weight was 23# $121.56 / 23# = $5.28 / # As Served Cost per Pound 5.28 / 3.89 = 1.36% FYI Food Cost Cost of the food is a dollar amount Food cost is a percentage Food cost = Cost of goods sold / sales Cost of Goods Sold Beginning inventory + purchases- ending inventory = cost of goods sold Inventory Actual: what is on the shelf Ideal: beginning inv - inv shown as sold *usually auto-calculated as sales are rung on the point of sale machine Actual food cost calculations use actual inventory figures Ideal food cost calculations use ideal inventory figures The difference between actual and ideal is an indication of waste, poor purchasing, theft, comps, employee meals, and other non-sale reductions in inventory...
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This note was uploaded on 09/23/2011 for the course HRAD 3353 taught by Professor Staff during the Fall '11 term at Oklahoma State.

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AP vs Ep - purchase amount Cooked cost per pound divided by...

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