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1. TOTAL COVERS ARE 325 AND THE TOTAL SALES ARE $9500, THE AVERAGE SALES PER COVER IS?

Answer: 9500/325 = 29.2307$29.23

#2. AS PURCHASED WEIGHT IS 19LBS. AND EDIBLE PORTION WEIGHT IS 14LBS, WHAT IS THE EDIBLE YIELD %?

Formula: EP Weight/AP Weight14 lbs/19 lbs = .7368= 73.7%

3. A PORK SHOUDLER COSTS $2.50/LB., HOW MUCH WOULD IT COST FOR 21 LBS?

$2.50/lb. x 21 lbs. = =$52.50

4. A CASE OF ASSORTED MUFFINS COST $38.45 FOR 48, 4OZ MUFFINS. WHAT IS THE COST PER MUFFIN?

Unit Cost Formula: Case weight/Case Quantity

$38.45/48 ea ==$.80

#5. A CASE OF LEMONS COSTS $48.00/35 LBS FOR (140CT.) HOW MUCH IS THE COST PER LEMON?

Step 1: Determine how many lemons are in 1 lb.

140/35 lbs = 4/lb.

Step 2: Determine the cost per lb.

$48/35 lbs = $1.37lb for 4 ea

Step 3: Calculate the cost for each lemon.

$1.37/4 = $.342

#6. A CASE OF EGGS COSTS $72.00/30 DOZ. HOW MUCH WOULD THE COST OF 3 EGGS BE?

Unit Cost: Case Cost/Case Quatity = Unit Cost

$72.00/30 doz = $2.40/dz

$2.40/12 = .20 ea

$.20 ea x 3 = $.60

#7. A HALF GALLON OF CREAM COSTS $8.95. HOW MUCH WOULD 4 OZ COST?

$8.95/64oz (1/2 gal)=$.1398 per oz.

$.14 x 4 oz = $.56

#8. DETERMINE THE YIELD % IN YOUR FACILITY IF YOUR AP WEIGHT WAS A GALLON OF HEAVY CREAM AND THE EP WEIGHT WAS 54 OZ.

54 fl. Oz/ 128 fl. Oz =.421= 42.1%

#8. DETERMINE THE YIELD % IN YOUR FACILITY IF YOUR AP WEIGHT WAS 40 LBS OF PORK SHOULDER BONE-IN AND YOUR EDIBLE PORTION WAS 25 LBS.

Formula: Edible Portion Weight/AP Portion Weight = Yield %

25 lbs/40 lbs = .625

= 62.5 %

#10 USING THE LEVINGTON METHOD TO PURCHASING, IF YOU HAD 8 OZ PORTION SIZE OF PORK LOIN AT AN EDIBLE YIELD OF 85% AND NEEDED TO SERVE 250 GUESTS FOR DINNER SERVICE, HOW MUCH DO I NEED TO ORDER? Step 1: 16 oz/8 oz = 2 AP Portions per lb.Step 2: 2 x 85% = 1.7 EP portions per lb.Step 3: 250 covers/1.7 EP portions per

lb.==148 lbs. pork