03 forecasting the cost
TRANSCRIPT
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
retrieved from Internet are believed to be part of public domain